Pistachio Free Shrimp Ceviche with Avocado
Bright, citrus-forward, and loaded with fresh vegetables, this shrimp ceviche is the kind of dish that feels like a celebration no matter the occasion. Perfectly poached shrimp get tossed in a punchy blend of lime and lemon juice, then left to soak up all that tangy goodness alongside crisp cucumber, red onion, and a kick of jalapeño. The whole thing comes together with a drizzle of olive oil and a whisper of cumin, giving it just enough depth to keep every bite interesting. Creamy avocado is folded in right at the end so it stays perfectly intact and doesn't turn the whole bowl into mush — a small step that makes a big difference. Because every ingredient here is whole and fresh, there's zero guesswork about what's actually in your bowl, which is a genuine relief when you're navigating nut allergies at gatherings or potlucks. Serve it straight from the fridge with extra lime wedges and a few jalapeño rounds on the side for anyone who wants to turn up the heat.
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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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