Oats Free Shrimp and Avocado Ceviche
Bright, citrus-soaked shrimp meet creamy avocado in a bowl that tastes like a beach vacation on a Tuesday. The shrimp are cured entirely in a trio of fresh lime, lemon, and orange juice — no heat required — which gives them a tender, snappy texture and a flavor that's clean and deeply refreshing. Soaking the red onion in cold water before adding it is a small step that makes a big difference, taming the sharpness so it plays nicely with the jalapeño heat and sweet cherry tomatoes. A couple tablespoons of that reserved citrus marinade — the leche de tigre — get stirred back in at the end, giving the whole dish a punchy, restaurant-worthy depth. The avocado goes in last and gets folded gently so every cube stays intact, adding richness that balances all that bright acid. Every ingredient here is naturally free of grains and grain-based additives, so there's nothing to second-guess on the label — just fresh, whole produce and seafood doing exactly what they're supposed to do. 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!