Carrageenan Free Shrimp Ceviche with Avocado
Bright, citrusy, and loaded with creamy avocado, this ceviche is the kind of dish that looks impressive but comes together with surprisingly little effort. The shrimp are quickly poached until just cooked through, then tossed in a punchy blend of fresh lime and lemon juice, red onion, jalapeño, cucumber, and cilantro — every ingredient clean and whole, nothing processed or hidden. That matters more than you might think, because carrageenan sneaks into a lot of store-bought seafood products, pre-marinated shrimp, and even some packaged guacamoles, making a dish like this tricky to grab off a shelf. Here, you control every component from start to finish. A splash of olive oil and a pinch of cumin round out the citrus with just enough warmth and depth, while the avocado folds in at the very end to stay buttery and intact rather than turning to mush. The result is a bowl that's cool, refreshing, and layered with flavor — perfect served with extra lime wedges and a few jalapeño rounds for heat seekers. It's the kind of recipe you'll want to make on repeat all summer long.
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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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