Bright, citrusy, and loaded with fresh ingredients, this shrimp ceviche is the kind of dish that tastes like it took way more effort than it actually did. The shrimp are quickly poached to a perfect, tender bite before getting tossed in a punchy mix of fresh lime and lemon juice, red onion, jalapeño, cucumber, and cilantro — every component clean and whole. A drizzle of extra virgin olive oil and a pinch of cumin round out the flavor in the most satisfying way. Because this recipe is built entirely from fresh produce, seafood, and pantry staples, there are no hidden preservatives or synthetic additives to worry about — just real food doing all the work. The avocado goes in right at the end, folded in gently so it stays creamy and intact rather than turning to mush. Served cold and straight from the fridge, it's ideal for warm-weather entertaining or a light, refreshing meal any night of the week.
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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.
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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