Mustard Free Shrimp Ceviche with Avocado
Bright, citrusy, and loaded with fresh ingredients, this shrimp ceviche is the kind of dish that looks impressive but comes together with minimal effort. The shrimp are quickly poached to a perfect 145°F before being tossed in a punchy mix of lime juice, lemon juice, jalapeño, cucumber, and cilantro — no raw fish anxiety, just clean, vibrant flavor. A touch of cumin and a drizzle of olive oil round everything out beautifully before creamy avocado gets folded in right at the end. For anyone navigating a mustard sensitivity, this recipe is a breath of fresh air — every single ingredient is straightforward and naturally free of that common allergen, with no sauces or condiments that tend to sneak it in. Store-bought ceviches and seafood dips can be surprisingly tricky to vet, so making it yourself from scratch is genuinely the easiest way to stay safe without sacrificing anything. The 30-minute citrus marinade in the fridge lets all those bold flavors meld together, and the result is a chilled, refreshing bowl that works as an appetizer, a light lunch, or a crowd-pleasing party dish. Serve it with extra lime wedges and a few jalapeño rounds on the side for a little extra heat.
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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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