Pork Free Shrimp Ceviche with Avocado
Bright, citrusy, and loaded with creamy avocado, this ceviche is the kind of dish that looks impressive but comes together with minimal effort. Plump shrimp are quickly poached to a perfect 145°F, then tossed in a punchy blend of fresh lime and lemon juice, red onion, jalapeño, and cucumber before chilling in the fridge to soak up all that citrus flavor. The result is clean, vibrant, and refreshing — exactly what you want when you need something that feels a little special without turning your kitchen into a disaster zone. Because every ingredient here is straightforward seafood, produce, and olive oil, there's nothing hidden to worry about — what you see is genuinely what you get. Folding in the avocado right before serving keeps it buttery and fresh rather than mushy, which makes every bite a little more luxurious. Serve it with extra lime wedges and a few jalapeño rounds on the side for a presentation that looks like it came straight out of a coastal restaurant. This one is equally at home as a light lunch, a party appetizer, or a no-fuss weeknight dinner.
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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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