Gut Friendly Shrimp Ceviche with Avocado
Bright, citrusy, and loaded with fresh vegetables, this shrimp ceviche is the kind of dish that feels like a celebration in a bowl. The shrimp are gently poached to a perfect 145°F before meeting a generous bath of fresh lime and lemon juice, so you get all the tangy "cooked-in-citrus" flavor without any food safety guesswork. Cucumber and red onion add satisfying crunch, while cumin and jalapeño bring just enough warmth to keep every bite interesting. Avocado is folded in at the very last moment, adding creamy richness and healthy fats that help round out the acidity beautifully. For anyone focused on gut-friendly eating, this recipe leans on whole, minimally processed ingredients — fresh citrus, olive oil, herbs, and produce — with nothing hidden or hard to digest. The short marinating time lets the onion soften gently while the shrimp soak up all that punchy citrus flavor, making the texture easy on the stomach without sacrificing any boldness. Serve it straight from the fridge with extra lime wedges and it disappears fast.
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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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