Paleo Shrimp Ceviche with Avocado
Bright, citrusy, and loaded with creamy avocado, this ceviche is the kind of dish that feels like a restaurant splurge but comes together with nothing more than a pot of boiling water and a good squeeze of citrus. The shrimp are quickly poached to a perfect, tender bite before getting tossed in a punchy blend of fresh lime and lemon juice, red onion, jalapeño, and cucumber — every ingredient clean and whole, exactly the way grain-free and legume-free eating is supposed to look. A touch of cumin and extra virgin olive oil round out the flavor without any processed additions, so there's nothing here to second-guess. The avocado goes in right at the end, keeping those creamy chunks intact and adding healthy fat that makes the whole bowl feel genuinely satisfying. It's naturally free of grains, dairy, and refined anything, which means you can serve it at a gathering and not have to explain a single ingredient. Chilled, fresh, and a little spicy, this is warm-weather eating at its most effortless.
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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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