Bright, citrusy, and loaded with fresh ingredients, this shrimp ceviche is the kind of dish that feels like a vacation in a bowl. Plump shrimp are gently poached, then tossed with lime and lemon juice, crisp cucumber, red onion, jalapeño, and cilantro before chilling in the fridge to soak up all that tangy goodness. The finishing touch — creamy cubed avocado folded in right before serving — adds richness that balances the heat and acid perfectly. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress involved; what you see is what you get. Ceviche can sometimes feel intimidating, but the method is genuinely straightforward: poach, chop, toss, chill, and serve. It's an ideal dish for warm weather entertaining or a light weeknight dinner when you want something that feels a little special without a lot of effort. Serve it with extra lime wedges and jalapeño rounds on the side for guests who want to dial up the brightness or the heat.
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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.
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