Emulsifier 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. The shrimp are quickly poached until just cooked through, then tossed in a punchy blend of lime and lemon juice with red onion, jalapeño, cucumber, and cilantro — no shortcuts, no fillers, just clean whole-food flavor. A drizzle of extra virgin olive oil and a pinch of cumin round everything out beautifully before creamy avocado gets folded in right at the end. That last step matters: adding the avocado just before serving keeps it from turning mushy and ensures every bite has that rich, buttery contrast against the tangy citrus base. For anyone navigating emulsifier-free eating, this recipe is a natural fit — every ingredient is exactly what it says it is, with zero need for stabilizers or additives that sneak into store-bought sauces and dressings. It's light enough to serve as a starter but satisfying enough to anchor a warm-weather meal, especially with extra lime wedges and a few jalapeño rounds on the side for heat seekers.
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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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