Nutmeg Free Shrimp Ceviche with Avocado
Bright, citrus-forward, and loaded with fresh vegetables, this shrimp ceviche is the kind of dish that tastes like it took way more effort than it actually did. Poaching the shrimp first means you get perfectly cooked, tender pieces that soak up every bit of the lime and lemon marinade during that 30-minute chill in the fridge. The combination of jalapeño heat, crisp cucumber, and fragrant cilantro keeps every bite lively, while a touch of cumin adds just enough warmth to round things out. Creamy avocado is folded in right at the end so it stays in clean, buttery cubes rather than turning into mush — a small step that makes a big difference in the final bowl. Many pre-made ceviches and seafood dishes sneak in warm spices you might not expect, but every ingredient here is straightforward and easy to verify at a glance. It's a naturally clean, vibrant recipe that works beautifully as an appetizer with tortilla chips or as a light main course on a warm evening.
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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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