Brazil Nut Free Shrimp Ceviche with Avocado
Bright, citrusy, and loaded with creamy avocado, this ceviche is the kind of dish that feels like a restaurant treat but comes together with minimal effort in your own kitchen. Plump shrimp are quickly poached to a perfect 145°F, then tossed in a punchy blend of fresh lime and lemon juice, red onion, jalapeño, cucumber, and cilantro — every bite is clean, bold, and refreshing. The avocado goes in right at the end so it stays buttery and intact rather than turning into mush, which makes the whole bowl look as good as it tastes. Because every ingredient here is a whole, recognizable food, there's no need to scan labels or worry about hidden additives sneaking into your bowl. The cumin adds a subtle warmth that ties the citrus and heat together without overwhelming the delicate shrimp. Serve it straight from the fridge with extra lime wedges and a few jalapeño rounds on top, and it's instantly the most impressive thing 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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