Mediterranean Diet Friendly Shrimp Ceviche with Avocado
Bright, citrusy, and loaded with fresh vegetables, this shrimp ceviche is exactly the kind of dish that feels indulgent while actually being incredibly good for you. The combination of lean protein from the shrimp, heart-healthy fat from ripe avocado, and a generous pour of extra virgin olive oil makes it a natural fit for a Mediterranean-style way of eating. Fresh lime and lemon juice do double duty here — they season the shrimp beautifully and keep the whole bowl tasting alive and vibrant. Red onion, cucumber, jalapeño, and cilantro add crunch, color, and layers of flavor without a drop of anything processed. The shrimp are gently poached rather than "cooked" in raw acid, so you get a perfectly tender bite every time without any guesswork. Folding in the avocado at the very last moment keeps those creamy cubes intact and prevents them from turning the whole dish into guacamole. It comes together with minimal effort and is the kind of recipe you'll find yourself making on repeat all summer long.
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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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