Bright, citrus-cured shrimp tossed with creamy avocado, juicy cherry tomatoes, and a kick of jalapeño — this ceviche is the kind of dish that disappears fast at any gathering. The shrimp are "cooked" entirely by the acidity of fresh lime, lemon, and orange juice, so there's no stovetop required and the flavors stay clean and vibrant. A quick soak of the red onion in cold water is a small but brilliant step that mellows its sharpness without losing any of that satisfying crunch. The reserved splash of citrus marinade — the leche de tigre — gets stirred back in at the end, giving the whole bowl a punchy, restaurant-worthy depth. Every ingredient here is naturally grain-free, so anyone avoiding rye or other grains can dig in without scanning a single label. Just fold in the avocado gently at the last moment to keep those buttery cubes intact, and serve it straight away with tortilla chips or on its own. It's fresh, it's fast, and it genuinely tastes like summer in a bowl.
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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.
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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