Pecan Free Shrimp Ceviche with Avocado
Bright, citrusy, and loaded with fresh ingredients, this shrimp ceviche is the kind of dish that feels like a vacation in a bowl. Perfectly poached shrimp get tossed with lime and lemon juice, crisp cucumber, fiery jalapeño, and fragrant cilantro before chilling in the fridge to soak up every bit of that tangy marinade. The finishing touch — creamy cubed avocado folded in right before serving — takes the whole thing to another level of richness and texture. Because ceviche is naturally built around seafood, citrus, and fresh vegetables, there are no nuts anywhere near this recipe, making it a genuinely stress-free option for anyone navigating tree nut concerns at the table. The technique here is smart, too: briefly poaching the shrimp before the citrus bath means you get that classic ceviche flavor without any food safety guesswork. Serve it with extra lime wedges and a few jalapeño rounds for a presentation that looks way more impressive than the effort required. It's the perfect dish to bring to a summer gathering or to enjoy as a light, satisfying meal straight from the fridge.
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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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