Artificial Flavors Free Shrimp Ceviche with Avocado
Bright, citrusy, and loaded with fresh ingredients, this shrimp ceviche is the kind of dish that tastes like it took way more effort than it actually did. Every component — from the poached shrimp to the creamy avocado — is exactly what it says it is, with no flavor packets, no seasoning blends, and no bottled shortcuts hiding anything artificial. The "marinade" is simply fresh lime and lemon juice doing what citrus does best: cutting through richness and waking up every other ingredient in the bowl. A little jalapeño heat, the cool crunch of English cucumber, and a whisper of cumin round things out in the most satisfying way. Folding in the avocado right before serving keeps it buttery and vibrant rather than mushy, which makes the whole bowl look as good as it tastes. Serve it with extra lime wedges and a few jalapeño rounds on the side, and you've got something that works equally well as a starter or a light main.
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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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