Pregnancy Friendly Shrimp Ceviche with Avocado
Traditional ceviche "cooks" raw seafood in citrus juice alone, which isn't considered safe during pregnancy — but this version solves that problem beautifully. The shrimp are fully poached in boiling salted water until they hit 145°F before ever touching the marinade, so you get all the bright, zesty flavor of ceviche without any of the food-safety guesswork. A generous soak in fresh lime and lemon juice with red onion, jalapeño, cucumber, and cilantro gives the shrimp that classic tangy punch, while a drizzle of olive oil and a pinch of cumin round everything out with a subtle warmth. Creamy avocado is folded in right before serving so it stays perfectly intact and doesn't turn the whole bowl green. The result is a light, refreshing dish that feels like something you'd order at a beachside restaurant — vibrant, satisfying, and genuinely craveable. It's the kind of recipe that proves eating carefully during pregnancy doesn't mean settling for boring food.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!