Mushroom Free Shrimp Ceviche with Avocado
Bright, citrusy, and loaded with creamy avocado, this ceviche is the kind of dish that feels like a vacation on a plate. Plump shrimp are quickly poached to a perfect 145°F, then tossed in a punchy blend of fresh lime and lemon juice, red onion, jalapeño, and cucumber before chilling in the fridge to soak up every bit of that citrus marinade. The result is clean, vibrant flavor with just enough heat and a satisfying contrast of textures. Ripe avocado gets folded in right at the end so it stays buttery and intact rather than turning into mush — a small step that makes a big difference. Every single ingredient here is naturally free from fungi and fungal derivatives, so there is no need to scrutinize labels or swap anything out. It comes together with simple, fresh produce and seafood, making it an easy win for anyone navigating ingredient restrictions without wanting to sacrifice flavor. Serve it straight from the bowl with extra lime wedges and a few jalapeño rounds for a stunning appetizer or light meal that genuinely impresses.
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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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