Oats Free Shrimp Ceviche with Avocado
Bright, citrusy, and loaded with creamy avocado, this shrimp ceviche is the kind of dish that looks impressive but comes together with minimal effort. Poached shrimp get tossed in a punchy mix of fresh lime and lemon juice, red onion, jalapeño, cucumber, and cilantro, then chilled until every bite is deeply flavored and refreshing. The avocado goes in right at the end, keeping it perfectly creamy rather than mushy — a small step that makes a big difference. Every single ingredient here is naturally free of grains, so there's no need to scrutinize labels or swap anything out. This is the kind of recipe where the ingredient list does all the heavy lifting, and the result tastes like something you'd order at a coastal restaurant. Serve it with extra lime wedges and a few jalapeño rounds if you like a little extra heat, and don't be surprised when the bowl 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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