Pistachio Free Shrimp and Avocado Ceviche
Bright, citrus-soaked shrimp meet buttery avocado in a bowl that tastes like a seaside vacation. 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. A quick soak for the red onion keeps things mellow rather than sharp, while jalapeño, cherry tomatoes, and cilantro bring just enough heat and freshness to round everything out. The reserved leche de tigre ties the whole dish together with a punchy, citrusy backbone that makes every bite feel intentional. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution anxiety — just straightforward, vibrant cooking. Fold in the avocado gently at the end and serve right away for the best texture, ideally scooped up with a crunchy tortilla chip.
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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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