Turkey Free Shrimp and Avocado Ceviche
Bright, citrus-soaked shrimp meet creamy avocado in a bowl that tastes like a coastal vacation. The shrimp are cured entirely in a triple-citrus blend of 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 takes the sharp edge off without losing any of its crunch, and the jalapeño, cherry tomatoes, and cilantro round everything out with just the right amount of heat and freshness. The reserved leche de tigre — that punchy, shrimp-infused citrus marinade — gets stirred back in at the end to tie the whole dish together. Ripe avocado is folded in last so it stays in soft, buttery cubes rather than turning into mush. This is a naturally poultry-free dish built entirely around seafood and produce, so there's nothing to swap or substitute — just fresh, vibrant ingredients doing exactly what they're supposed to do. 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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