Dairy Free Shrimp Ceviche with Avocado
Bright, citrusy, and loaded with fresh ingredients, this shrimp ceviche is the kind of dish that tastes like it took way more effort than it actually did. Perfectly poached shrimp get tossed with a punchy blend of lime and lemon juice, crisp cucumber, red onion, jalapeño, and cilantro, then chilled until every bite is deeply flavored and refreshingly cold. The whole thing is naturally free of any dairy — no cream, no butter, no hidden cheese — so it works beautifully for anyone avoiding those ingredients without any substitutions or compromises. A drizzle of extra virgin olive oil and a pinch of cumin add just enough richness and warmth to keep the flavors balanced and interesting. The real finishing touch is the avocado, folded in right before serving so it stays creamy and intact rather than turning into mush. Serve it with extra lime wedges and a few jalapeño rounds on the side for a little extra heat, and you've got a crowd-pleasing appetizer or light meal that feels genuinely special.
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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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