Bright, citrus-forward, and loaded with fresh vegetables, this shrimp ceviche is the kind of dish that feels like a vacation in a bowl. Plump shrimp are quickly poached to a perfect 145°F, then tossed in a punchy blend of fresh lime and lemon juice, red onion, jalapeño, and cucumber before chilling in the fridge to soak up all that flavor. A touch of cumin and a drizzle of olive oil round everything out without overwhelming the clean, coastal vibe. Creamy avocado gets folded in right at the end so it stays in beautiful, intact cubes rather than turning to mush. For anyone navigating a sensitivity to warming spices, this recipe is a natural fit — the ingredient list is refreshingly straightforward, leaning entirely on citrus, fresh herbs, and produce for its depth. It comes together with minimal cooking and maximum payoff, making it just as impressive for a casual weeknight as it is for entertaining. Serve it straight from the bowl with extra lime wedges and a few jalapeño rounds for a little extra 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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