Red Meat Allergy Friendly Shrimp and Avocado Ceviche

Total time50 min

Prep time20 min

Cook time0 min

Red Meat Allergy Friendly Shrimp and Avocado Ceviche

Bright, citrus-soaked shrimp piled with creamy avocado, juicy cherry tomatoes, and a little jalapeño heat — this ceviche is the kind of dish that disappears fast at any table. The shrimp are cured entirely in a trio of fresh lime, lemon, and orange juice, so there's no stovetop required and no red meat anywhere near the bowl. A quick soak for the red onion tames its sharpness, and folding in the avocado at the very end keeps every cube intact and buttery. That reserved splash of citrus marinade — the leche de tigre — ties everything together with a punchy, tangy finish that makes the whole thing taste like it came from a coastal restaurant. For anyone navigating a red meat allergy, this is the kind of recipe that feels genuinely indulgent rather than like a workaround. Scoop it up with tortilla chips or eat it straight from the bowl; either way, it's a showstopper.

About Fig

Fig 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
Sandbar Extra Large Raw Shrimp Shell-On Sandbar Large Raw Shrimp Peeled & Deveined Tail On Simple Truth Extra Large Shrimp Cooked Peeled & Deveined Tail On Simple Truth Jumbo Raw Shrimp Peeled & Deveined Tail Off Private Selection Extra Large Peeled & Deveined Raw Shrimp
See all
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!