Mustard 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 disappears fast at any table. The shrimp are "cooked" entirely by the acidity of fresh lime, lemon, and orange juice, so there's no stovetop required and the flavors stay clean and vibrant. A quick soak for the red onion mellows its sharpness without losing any of that satisfying crunch, and the reserved leche de tigre ties everything together with a punchy citrus backbone. Every ingredient here is naturally free of mustard in any form — no hidden condiments, no spice blends with sneaky additives, just whole, fresh produce and seafood doing all the work. That makes it a genuinely stress-free option for anyone navigating mustard sensitivities, especially since ceviche recipes can sometimes call for prepared sauces that carry unexpected allergens. Scoop it up with tortilla chips or serve it straight from the bowl — either way, it's refreshing, satisfying, and seriously hard to stop eating.
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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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