Chicken Free Shrimp Ceviche with Avocado
Bright, citrusy, and loaded with creamy avocado, this shrimp ceviche is the kind of dish that feels like a vacation on a plate. 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 a drizzle of olive oil give the marinade unexpected depth, while the cilantro keeps things lively. After a quick chill in the fridge, the shrimp soak up all that citrus goodness before creamy avocado gets folded in right at the end so it stays perfectly intact. The whole thing comes together with zero poultry and zero fuss, making it a naturally satisfying option for anyone steering clear of chicken without sacrificing any of the excitement you want from a great seafood dish. Serve it straight from the bowl with extra lime wedges and a few jalapeño rounds for a little extra heat — it disappears fast.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!