Coconut 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 on a plate. Poaching the shrimp in salted boiling water before marinating them in a punchy blend of lime and lemon juice means you get perfectly cooked, tender bites every single time — no guesswork, no food safety concerns. The citrus marinade then does its magic in the fridge, softening the red onion and pulling all those bold flavors together into something that tastes like it took way more effort than it did. Jalapeño brings a gentle heat, cumin adds a subtle earthiness, and the olive oil ties everything together with a silky finish. Folding in creamy avocado right before serving keeps it from going mushy and adds a richness that balances the acidity beautifully. Every ingredient here is clean and straightforward — no hidden additives, no tropical oils, no processed shortcuts — just fresh produce, good citrus, and quality shrimp. Serve it with extra lime wedges and a few jalapeño rounds on the side for a stunning appetizer or light meal that genuinely delivers.
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!