Nitrate & Nitrite Free Shrimp Ceviche with Avocado
Bright, citrusy, and loaded with creamy avocado, this ceviche is the kind of dish that feels like a vacation in a bowl. Shrimp are gently poached until just cooked through, then tossed with fresh lime and lemon juice, crisp cucumber, red onion, jalapeño, and a touch of cumin for a flavor that's clean and vibrant without relying on any cured or processed ingredients. That matters more than it might seem — many store-bought seafood products and deli-style preparations sneak in preservatives that people following a nitrate- and nitrite-free lifestyle are trying to avoid. Here, every ingredient is whole and fresh, so you know exactly what's going into the bowl. The avocado gets folded in right at the end, keeping it silky and intact while adding richness that balances the punchy citrus marinade beautifully. Serve it with extra lime wedges and a few jalapeño rounds for a little extra heat, and you've got something that works equally well as an appetizer or a light main.
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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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