Bright, citrusy, and loaded with creamy avocado, this shrimp ceviche is the kind of dish that disappears fast at any gathering. Plump shrimp are gently poached until just cooked through, then tossed in a punchy blend of fresh lime and lemon juice, red onion, jalapeño, and cucumber — every bite is clean, vibrant, and refreshing. A touch of cumin and olive oil rounds out the citrus, giving the marinade just enough depth to keep things interesting. The avocado goes in right at the end so it stays buttery and intact rather than turning into mush. Ceviche can sometimes sneak in unexpected ingredients depending on the recipe, but this one keeps things beautifully straightforward — no hidden fillers, no processed add-ins, just fresh produce and good seafood. Serve it straight from the bowl with extra lime wedges and a few jalapeño rounds for heat, and it works equally well as an appetizer or a light main.
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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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