Honey Free Shrimp Ceviche with Avocado
Bright, citrus-forward, and loaded with fresh vegetables, this shrimp ceviche is the kind of dish that feels like a vacation on a plate. The shrimp are quickly poached to a perfect, tender bite before getting tossed in a punchy mix of fresh lime and lemon juice, jalapeño heat, crisp cucumber, and fragrant cilantro. A touch of cumin and extra virgin olive oil round out the flavor in a way that feels effortlessly sophisticated. Creamy avocado is folded in right at the end so it stays intact and buttery against all that bright acidity — it's a textural contrast that makes every bite genuinely exciting. For anyone avoiding sweeteners, this recipe is naturally a great fit: every ingredient on the list is savory, citrusy, or fresh, with zero need for any added sweetness to make the flavors pop. Serve it straight from the fridge with extra lime wedges and jalapeño rounds for a dish that's as stunning to look at as it is to eat.
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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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