Lactose Free Shrimp and Avocado Ceviche
Bright, citrus-soaked shrimp meet buttery avocado in a bowl that tastes like a coastal vacation. The shrimp are cured entirely in a triple-citrus blend of lime, lemon, and orange juice — no heat required — so they come out tender and perfectly opaque with a clean, zesty flavor. A quick soak for the red onion takes the sharp edge off, letting the jalapeño, cherry tomatoes, and fresh cilantro shine without anything overpowering the bowl. The reserved leche de tigre ties everything together with a punchy, concentrated hit of citrus that makes the whole dish feel restaurant-worthy. Since every ingredient here is naturally free of dairy, there's nothing to swap or second-guess — just fresh, whole foods doing exactly what they're supposed to do. Fold in the avocado gently at the end and serve right away with tortilla chips for a dish that disappears fast.
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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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