Gelatin Free Shrimp Ceviche with Avocado
Bright, citrusy, and loaded with creamy avocado, this shrimp ceviche is the kind of dish that looks impressive but comes together with minimal 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 ingredient pulling its weight. A touch of cumin and olive oil rounds out the flavor, giving the whole bowl a subtle warmth and richness that keeps you going back for another scoop. Many store-bought or restaurant versions of dishes like this can sneak in unexpected additives, but here every component is whole, fresh, and completely straightforward. Folding in the avocado right before serving keeps it perfectly creamy rather than mushy, and the contrast of cool citrus-marinated shrimp against those buttery green cubes is genuinely hard to beat. Serve it with extra lime wedges and a few jalapeño rounds for heat, and you've got a stunning appetizer or light meal that needs absolutely nothing else.
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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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