BHA & BHT Free Shrimp Ceviche with Avocado
Bright, citrusy, and loaded with creamy avocado, this shrimp ceviche is the kind of dish that tastes like it took way more effort than it actually did. Every ingredient here is whole and fresh — shrimp, citrus, cucumber, jalapeño, cilantro, and ripe avocado — which means you're completely in control of what goes into the bowl. That matters more than people realize, because many packaged seafood products and bottled condiments quietly contain synthetic preservatives that are hard to spot on a label. Building this from scratch sidesteps all of that without any compromise on flavor. The shrimp are briefly poached to a perfect 145°F before getting tossed in a punchy lime-and-lemon marinade, so the texture stays tender and the citrus really soaks in during that 30-minute chill. Folding in the avocado right before serving keeps it buttery and vibrant rather than mushy. Serve it with extra lime wedges and a few jalapeño rounds and it's honestly hard to believe something this clean and fresh comes together so easily.
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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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