Alpha Gal Friendly Shrimp Ceviche with Avocado
Bright, citrusy, and loaded with creamy avocado, this shrimp ceviche is the kind of dish that looks impressive but comes together with minimal effort. Every ingredient here is entirely plant- or seafood-based, which means it naturally sidesteps the mammalian meat and dairy concerns that make so many crowd-pleasing recipes off-limits for people managing alpha-gal syndrome. Fresh lime and lemon juice do the heavy lifting on flavor, while jalapeño, red onion, and cucumber add crunch and a gentle kick that keeps every bite lively. The shrimp are briefly poached before marinating, so you get perfectly tender, food-safe seafood that soaks up all that citrus without turning rubbery. Folding in the avocado right at the end keeps it buttery and intact rather than mushy, which makes the whole bowl feel luxurious. Serve it straight from the fridge with extra lime wedges and a few jalapeño rounds on top, and it's genuinely hard to believe something this vibrant requires so little fuss.
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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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