Hazelnut Free Shrimp and Avocado Ceviche
Bright, citrus-cured shrimp tossed with creamy avocado, juicy cherry tomatoes, and a kick of jalapeño — this ceviche is the kind of dish that tastes like it took way more effort than it actually did. The shrimp are "cooked" entirely by the acid from fresh lime, lemon, and orange juice, so there's no stove required and the flavors stay clean and vibrant. A quick soak for the red onion mellows its sharpness, and that reserved splash of citrus marinade — the leche de tigre — ties everything together with a punchy, savory brightness. Tree nut allergies can make navigating restaurant menus or packaged snacks genuinely exhausting, but a recipe built entirely around fresh seafood, produce, and citrus is naturally free of that concern from the start. Every ingredient here is straightforward and easy to verify, so you can focus on getting the avocado perfectly cubed instead of squinting at a label. Serve it straight from the bowl with tortilla chips and it disappears fast — this one is a guaranteed crowd-pleaser at any gathering.
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Learn more →Ingredients
4 servings
- 1 lb large shrimp (31–40 count), peeled, deveined, and cut into ½-inch pieces
- ½ cup fresh lime juice (from about 4 limes)
- ¼ cup fresh lemon juice (from about 2 lemons)
- ¼ cup fresh orange juice (from about 1 orange)
- ½ small red onion, finely diced
- 1 jalapeño, seeded and finely minced
- ½ tsp kosher salt, plus more to taste
- 2 ripe avocados, pitted, peeled, and cut into ½-inch cubes
- ½ cup cherry tomatoes, quartered
- ¼ cup fresh cilantro leaves, roughly chopped
For serving
- tortilla chips, for serving (optional)
Instructions
- 1
In a large bowl, combine the shrimp pieces with the lime juice, lemon juice, and orange juice. Stir to coat, then press the shrimp down so they are mostly submerged. Cover and refrigerate for 25–30 minutes, until the shrimp are opaque throughout and firm to the touch with no translucent gray areas remaining — the acid will have fully cured them.
- 2
While the shrimp cure, place the diced red onion in a small bowl of cold water and let it soak for 10 minutes, then drain. This removes some of the sharp bite.
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