Pork Free Shrimp and Avocado Ceviche
Bright, citrus-soaked shrimp meet buttery avocado in a bowl that tastes like a beach vacation in every bite. The shrimp are cured entirely in a triple-citrus blend of lime, lemon, and orange juice — no heat required — which gives them a tender, clean snap that feels almost impossibly fresh. A quick soak for the red onion tames its sharpness, while jalapeño, cherry tomatoes, and cilantro layer in just enough heat and herbaceous lift to keep things lively. That reserved splash of leche de tigre stirred back in at the end is a small move that makes a big difference, tying all the flavors together with a punchy, savory depth. The whole thing comes together with zero cooking and a handful of produce-aisle staples, making it an ideal warm-weather appetizer or light meal. Scoop it up with tortilla chips or eat it straight from the bowl — either way, it 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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