Artificial Food Coloring Free Shrimp Ceviche with Avocado
Fresh, vibrant, and built entirely from whole ingredients, this shrimp ceviche is the kind of dish that looks impressive but comes together with surprisingly little effort. Every component — citrus-poached shrimp, crisp cucumber, fiery jalapeño, creamy avocado — is exactly what it says it is, with zero synthetic dyes or artificial colorings hiding anywhere in the bowl. That vivid pink-and-green palette you see? It's all lime juice, ripe avocado, and perfectly cooked shrimp doing the work naturally. The citrus marinade is the real star here, brightening the shrimp while the cumin adds a subtle warmth that keeps things interesting. Folding in the avocado at the very last minute keeps it buttery and intact rather than mushy, which makes every bite feel intentional and fresh. It's the kind of recipe that's just as at home at a casual weeknight dinner as it is on a party spread, and you can feel genuinely good about every ingredient on the table.
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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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