Gluten Free Shrimp Ceviche with Avocado
Bright, citrusy, and loaded with fresh ingredients, this shrimp ceviche is the kind of dish that looks impressive but comes together with minimal effort. Perfectly poached shrimp get tossed with lime and lemon juice, crisp cucumber, fiery jalapeño, and fragrant cilantro before chilling in the fridge to soak up all that punchy flavor. The finishing touch — creamy cubed avocado folded in right before serving — takes the whole bowl to another level. Because every single ingredient here is naturally free of gluten, there's no need to scrutinize labels or swap anything out; it just works as written. Ceviche can sometimes feel intimidating, but this version keeps things approachable by briefly poaching the shrimp first, so you get that tender, perfectly cooked texture without any guesswork. Serve it straight from the bowl with extra lime wedges and a few jalapeño rounds for a fresh, vibrant dish that's equally at home as a light lunch or a crowd-pleasing starter.
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!