Hazelnut Free Shrimp Ceviche with Avocado
Bright, citrusy, and loaded with fresh ingredients, this shrimp ceviche is the kind of dish that feels like a vacation in a bowl. Plump shrimp are gently poached, cut into bite-sized pieces, and tossed in a punchy blend of lime juice, lemon juice, jalapeño, cucumber, red onion, and cilantro — then finished with creamy chunks of ripe avocado right before serving. The citrus marinade does double duty, seasoning the shrimp while softening the onion into something almost sweet and mellow. A touch of cumin and olive oil rounds everything out with just enough depth to keep it interesting. For anyone navigating tree nut allergies, this recipe is a genuinely stress-free win — every ingredient is straightforward and naturally free of the hidden nut-based oils or garnishes that can sneak into restaurant versions of this dish. It comes together with minimal cooking and a short chill in the fridge, making it ideal for warm evenings when you want something impressive without turning on the oven. Serve it straight from the bowl with extra lime wedges and a few jalapeño rounds for a little extra heat.
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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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