High Fructose Corn Syrup Free Shrimp Ceviche with Avocado
Bright, citrusy, and loaded with fresh ingredients, this shrimp ceviche is the kind of dish that tastes like it took way more effort than it actually did. Every component — from the perfectly poached shrimp to the creamy avocado folded in at the very end — is whole and unprocessed, which means you never have to squint at a label wondering what's hiding in the mix. That's the quiet win here: no bottled sauces, no packaged seasoning blends, no sweetened condiments that might sneak in unwanted additives. The citrus marinade does all the heavy lifting, tenderizing the red onion and infusing the shrimp with a punchy, tangy depth that builds beautifully over that 30-minute chill. A touch of cumin and fresh jalapeño round out the flavor without overwhelming the clean, oceanic sweetness of the shrimp. Folding in the avocado right before serving keeps it buttery and intact rather than turning into mush, which makes every bite feel intentional and fresh. Serve it with extra lime wedges and a few jalapeño rounds on the side for a presentation that looks genuinely impressive at any table.
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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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