Breastfeeding Friendly Shrimp Ceviche with Avocado
Bright, citrusy, and loaded with creamy avocado, this shrimp ceviche is the kind of dish that feels indulgent but is actually doing a lot of good work for a nursing body. Shrimp is a fantastic lean protein source, and avocado brings in those healthy fats that support both energy levels and milk production. One of the biggest concerns with traditional ceviche is raw seafood — the acid-only "cook" method isn't considered safe during breastfeeding — but this recipe solves that completely by poaching the shrimp to a fully cooked 145°F before the citrus marinade ever touches them. The result is tender, flavorful shrimp that have absorbed all that bright lime and lemon without any of the food safety worry. Fresh cucumber adds a satisfying crunch, while cumin and a touch of jalapeño give the whole bowl a gentle, layered heat you can dial back by simply reducing the minced pepper. It comes together quickly and chills in the fridge, making it a genuinely easy option when you need something nourishing but don't want to spend an hour at the stove. Serve it straight from the bowl with extra lime wedges and you've got a meal that feels like a treat and fuels you like one too.
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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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