Macadamia 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. Perfectly poached shrimp get tossed in a punchy blend of lime and lemon juice, then left to soak up all that tangy goodness alongside crisp cucumber, red onion, jalapeño, and fragrant cilantro. A drizzle of olive oil and a pinch of cumin add just enough depth to keep things interesting without overpowering the clean, coastal flavors. The real finishing touch is the creamy avocado, folded in right before serving so it stays perfectly intact and buttery against the bright acidity of the citrus marinade. Tree nut concerns are completely off the table here — every ingredient is straightforward and whole, so you can focus on getting the flavors right rather than scrutinizing labels. It comes together with minimal cooking and a short chill in the fridge, making it an impressive yet genuinely easy option for warm-weather entertaining or a light weeknight meal. Serve it with extra lime wedges and a few jalapeño rounds for a little extra heat and color.
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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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