Citric Acid Free Shrimp Ceviche with Avocado
Bright, refreshing, and loaded with bold coastal flavor, this shrimp ceviche is the kind of dish that disappears fast at any gathering. The shrimp are gently poached first — a smart move that guarantees perfectly cooked, tender bites without relying on raw acid-only "cooking," which also makes the timing more predictable. Fresh lime and lemon juice do the heavy lifting in the marinade, delivering that punchy citrus backbone alongside crisp cucumber, spicy jalapeño, and fragrant cilantro. For anyone avoiding manufactured or added citric acid, this recipe is a clean win — every drop of acidity comes straight from whole fruit squeezed at home, with zero processed additives hiding in the ingredient list. A drizzle of olive oil and a pinch of cumin round out the flavor in a way that feels surprisingly complex for such a simple prep. The creamy avocado gets folded in right at the end so it stays in beautiful, buttery chunks rather than turning to mush. Serve it straight from the fridge with extra jalapeño rounds and you've got something that tastes like it came from a beachside restaurant.
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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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