Cinnamon Free Shrimp Ceviche with Avocado
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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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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