Beef Free Shrimp Ceviche with Avocado
Bright, citrusy, and loaded with fresh ingredients, this shrimp ceviche is the kind of dish that feels like a vacation in a bowl. Plump shrimp are gently poached to a perfect 145°F, then cut into bite-sized pieces and tossed in a punchy blend of fresh lime and lemon juice, red onion, jalapeño, cucumber, and cilantro. A short chill in the fridge lets all those flavors meld together beautifully before creamy avocado gets folded in right at the end — keeping it from turning mushy and making every bite feel luxurious. The splash of olive oil and pinch of cumin add just enough depth to round out the brightness without overwhelming the seafood. This is a naturally light, clean recipe that skips any red meat entirely, so it's a fantastic option when you want something satisfying that doesn't feel heavy. Serve it straight from the bowl with extra lime wedges and a few jalapeño rounds for a little extra heat, and it disappears 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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