Chestnut Free Shrimp Ceviche with Avocado
Bright, citrus-forward, and loaded with fresh vegetables, this shrimp ceviche is the kind of dish that tastes like it took far more effort than it actually did. Perfectly poached shrimp get tossed with lime and lemon juice, crisp cucumber, fiery jalapeño, and fragrant cilantro before chilling in the fridge to soak up every bit of that tangy marinade. The finishing touch — creamy chunks of ripe avocado folded in right before serving — takes the whole bowl to another level. Because every ingredient here is straightforward and naturally whole, there's no need to scrutinize labels or worry about unexpected additions sneaking into your meal. The citrus does double duty, both flavoring the shrimp and gently mellowing the red onion into something almost sweet. Serve it with extra lime wedges and a few jalapeño rounds on the side for a presentation that looks as good as it tastes. This is the kind of recipe you'll find yourself making 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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