Lupin Free Shrimp Ceviche with Avocado
Bright, citrus-soaked shrimp tossed with creamy avocado, crisp cucumber, and a kick of jalapeño — this ceviche is the kind of dish that tastes like it took way more effort than it actually did. The shrimp are quickly poached to a perfect, tender bite before getting marinated in a punchy blend of fresh lime and lemon juice, which keeps everything clean and vibrant. Red onion softens in the citrus while cumin adds a subtle warmth that ties the whole bowl together. Because every ingredient here is a whole, recognizable food — fresh seafood, produce, and a drizzle of olive oil — there's nothing hidden to worry about, making it a genuinely stress-free choice for anyone navigating legume-related restrictions like lupin. The avocado goes in right at the end so it stays lush and buttery rather than turning to mush. Serve it straight from the fridge with extra lime wedges and a few jalapeño rounds on top, and it's instantly the most impressive thing on the 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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