Low Sugar Shrimp Ceviche with Avocado
Bright, citrusy, and loaded with creamy avocado, this ceviche is the kind of dish that feels like a restaurant splurge but comes together in your own kitchen with minimal effort. Every ingredient here is exactly what it sounds like — fresh shrimp, real citrus juice, crisp cucumber, and ripe avocado — with zero hidden sweeteners to worry about. That matters more than you might think, because store-bought or restaurant versions of ceviche can sneak in sweet chili sauces, flavored vinegars, or pre-marinated seafood that quietly adds sugar to what should be a clean, savory dish. Here, the brightness comes entirely from fresh lime and lemon juice, the heat from jalapeño, and the richness from olive oil and avocado — nothing else needed. Poaching the shrimp first rather than relying solely on acid "cooking" means you get perfectly tender, safe-to-eat seafood that still soaks up all that citrus flavor during the chill time. The avocado goes in right at the end so it stays cubed and buttery rather than turning into mush. Serve it with extra lime wedges and a few jalapeño rounds for a dish that's as stunning to look at as it is to eat.
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Learn more →Ingredients
4 servings
- 1 lb large shrimp (21–25 count), peeled and deveined
- ½ tsp salt, plus more for the poaching water
- ½ cup fresh lime juice (from about 4–5 limes)
- ¼ cup fresh lemon juice (from about 2 lemons)
- ⅓ cup red onion, finely diced
- 1 jalapeño, seeded and finely minced
- 1 cup english cucumber, finely diced (about ½ medium cucumber)
- ¼ cup fresh cilantro, roughly chopped
- 1 tbsp extra virgin olive oil
- ¼ tsp ground cumin
- ¼ tsp black pepper
- 2 ripe avocados, pitted, peeled, and cut into ½-inch cubes
For serving
- lime wedges, for serving (optional)
- thinly sliced jalapeño rounds, for serving (optional)
Instructions
- 1
Bring a medium saucepan of generously salted water to a boil over high heat. Add the shrimp and cook for 1 to 2 minutes, until they are pink, opaque throughout, and curl into a loose C-shape — they should reach an internal temperature of 145°F (63°C). Do not overcook; they will continue to firm slightly as they cool.
- 2
Drain the shrimp in a colander and transfer to a large bowl. Let them cool for 5 minutes, then cut each shrimp into 3 or 4 bite-sized pieces.
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