Bright, citrus-soaked shrimp tossed with creamy avocado, crisp cucumber, and a kick of jalapeño — this ceviche is the kind of dish that feels like a treat even when you're eating clean. The citrus marinade does double duty here, infusing the shrimp with bold flavor while keeping everything refreshingly light and free from the sugars, vinegars, and processed ingredients that can derail a candida-conscious meal plan. Every component — fresh lime and lemon juice, olive oil, whole vegetables, and clean protein — is exactly the kind of real-food ingredient list that makes this style of eating feel sustainable rather than restrictive. The shrimp are briefly poached to a perfect, tender bite before being folded into that punchy citrus mixture, so there's no guesswork about food safety and no rubbery texture to contend with. Avocado goes in right at the end to keep those creamy cubes intact, adding healthy fat that helps make this feel genuinely satisfying. It's the kind of recipe you'll want to keep on rotation all summer — or honestly, any time you need something that looks impressive but comes together with minimal effort.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
