MSG Free Shrimp Ceviche with Avocado
Bright, citrusy, and loaded with creamy avocado, this shrimp ceviche is the kind of dish that tastes like it took way more effort than it actually did. The shrimp are quickly poached until just pink and tender, then tossed in a punchy blend of fresh lime and lemon juice, red onion, jalapeño, cucumber, and cilantro — every ingredient doing real work. Because everything here is built from scratch with whole, recognizable components, there's no need to second-guess labels or worry about hidden flavor enhancers sneaking into your bowl. The citrus marinade does double duty, both seasoning the shrimp and gently softening the onion into something almost sweet. A drizzle of extra virgin olive oil and a pinch of cumin round out the flavor without overpowering the freshness of the other ingredients. Folding in the avocado right before serving keeps it from browning and adds a buttery richness that balances the heat from the jalapeño beautifully. Serve it straight from the fridge with extra lime wedges and this one disappears fast.
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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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