Pregnancy Friendly Shrimp and Avocado Ceviche
Ceviche is one of those dishes that feels instantly celebratory — bright, citrusy, and loaded with fresh flavors that make every bite feel like a little vacation. The key concern with traditional ceviche during pregnancy is raw seafood, and this recipe addresses that head-on: the shrimp are fully acid-cured in a generous blend of lime, lemon, and orange juice until completely opaque and firm, with no translucent gray remaining. That's not a shortcut — it's the method, and the instructions are specific about what to look for so you know it's done right. Creamy avocado, juicy cherry tomatoes, a little heat from jalapeño, and a handful of fresh cilantro round out the bowl with color and texture that make it genuinely hard to stop eating. Soaking the red onion in cold water before adding it is a small step that makes a real difference, mellowing the sharpness so it plays nicely with everything else. A reserved splash of the citrus marinade — the leche de tigre — ties it all back together with a punchy, tangy finish. Scoop it up with tortilla chips or eat it straight from the bowl; either way, it's a fresh, feel-good dish worth making again and again.
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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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