Almond Free Shrimp Ceviche with Avocado
Bright, citrusy, and loaded with fresh flavors, this shrimp ceviche is the kind of dish that feels like a vacation in a bowl. Plump shrimp are quickly poached to a perfect 145°F, then tossed in a punchy blend of fresh lime and lemon juice, jalapeño, cucumber, and cilantro before chilling in the fridge to soak up every bit of that citrus marinade. The result is tender, zesty, and deeply refreshing — exactly what you want when the weather calls for something light but satisfying. Creamy avocado gets folded in right at the end so it stays perfectly intact and buttery against the bright acidity of the citrus. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution stress — just clean, whole foods doing exactly what they're supposed to do. It comes together with minimal cooking and a short chill time, making it an impressive yet low-effort option for entertaining or a weeknight treat. Serve it with extra lime wedges and a few jalapeño rounds for a little extra heat, and watch it disappear fast.
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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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