Honey Free Shrimp and Avocado Ceviche
Bright citrus, creamy avocado, and tender shrimp come together in a bowl that tastes like a coastal vacation — fresh, zingy, and completely addictive. The shrimp are cured entirely in a triple-citrus blend of lime, lemon, and orange juice, so no heat is needed to get that perfectly firm, opaque texture. A quick soak for the red onion mellows its sharpness without losing any of its crunch, and a reserved splash of the marinade — the leche de tigre — keeps every bite punchy and bright. Cherry tomatoes, jalapeño, and cilantro round things out with color and a gentle kick. Because every ingredient here is straightforwardly savory and citrus-driven, there's no sweetener of any kind hiding in the mix, which makes this an easy win when you're navigating recipes that sneak added sweetness into unexpected places. Fold in the avocado gently at the end and serve right away so it stays in beautiful, buttery chunks rather than turning into guacamole. Scoop it up with tortilla chips or eat it straight from the bowl — either way, it disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!