Eggless Shrimp Ceviche with Avocado
Bright, citrusy, and loaded with creamy avocado, this ceviche is the kind of dish that looks impressive but comes together with surprisingly little effort. The shrimp are quickly poached until just cooked through, then tossed in a punchy blend of fresh lime and lemon juice, red onion, jalapeño, cucumber, and cilantro — every bite is clean and vibrant. A touch of cumin and olive oil rounds out the flavor in a way that feels a little more complex than your average ceviche without adding any fuss. Because the shrimp are fully cooked before marinating, you get all the bold citrus flavor without relying on raw acid-cure techniques, which makes this version especially approachable. Naturally free of eggs in every component, there's no mayo-based dressing or hidden binder to worry about — just whole, fresh ingredients doing all the work. The avocado goes in right at the end so it stays buttery and intact rather than turning to mush, which is a small step that makes a big difference. Serve it straight from the fridge with extra lime wedges and it's the perfect light meal or crowd-pleasing starter.
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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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