Ginger Free Shrimp Ceviche with Avocado
Bright, citrusy, and loaded with creamy avocado, this shrimp ceviche is the kind of dish that disappears fast at any gathering. The shrimp are quickly poached to a perfect 145°F before getting tossed in a punchy blend of fresh lime and lemon juice, red onion, jalapeño, and cucumber — no raw fish anxiety, just clean, confident flavor. A touch of cumin and a drizzle of olive oil round everything out beautifully without overwhelming the freshness of the citrus. For anyone navigating a sensitivity to ginger, this recipe is a genuine win — ceviche is a style that often sneaks ginger into marinades or dressings, but every ingredient here is straightforward and easy to verify. The avocado gets folded in right at the end so it stays buttery and intact rather than turning into mush. Serve it straight from the fridge with extra lime wedges and a few jalapeño rounds on the side for a little extra heat. It's light enough to feel like a starter but satisfying enough to anchor a whole meal.
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!