Caffeine Free Shrimp Ceviche with Avocado
Bright, citrusy, and loaded with fresh ingredients, this shrimp ceviche is the kind of dish that feels like a celebration the moment it hits the table. 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, vibrant, and deeply satisfying. A drizzle of olive oil and a pinch of cumin round out the flavor without weighing anything down. The whole thing chills in the fridge for just 30 minutes while the citrus works its magic, and then creamy avocado gets folded in right before serving so it stays perfectly intact. It's naturally free of coffee, tea, chocolate, and any other stimulants — just real, whole ingredients doing all the heavy lifting. Whether you're serving it as an appetizer with extra lime wedges or scooping it straight from the bowl, this is the kind of recipe that disappears fast and gets requested even faster.
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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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