Lactose 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. Tender poached shrimp get tossed with a punchy mix of lime and lemon juice, crisp cucumber, red onion, jalapeño, and cilantro, then chilled just long enough for all those flavors to meld into something seriously addictive. A drizzle of olive oil and a pinch of cumin add subtle depth without weighing anything down. The whole thing is naturally free of dairy in any form — no cream, no butter, no hidden milk solids — so it's a genuinely clean, refreshing option that doesn't require any substitutions or label-reading stress. Folding in creamy ripe avocado right before serving keeps it from browning and adds a luscious richness that balances the heat from the jalapeño beautifully. It's the kind of recipe that looks impressive enough for a dinner party but comes together with minimal effort and a handful of fresh produce. Serve it straight from the fridge with extra lime wedges and you've got a crowd-pleaser that tastes as good as it looks.
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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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