Rice Free Shrimp Ceviche with Avocado
Bright, citrusy, and loaded with creamy avocado, this ceviche is the kind of dish that feels like a restaurant treat but comes together with minimal effort in your own kitchen. Plump shrimp are quickly poached to perfection, then tossed in a punchy blend of fresh lime and lemon juice, red onion, jalapeño, and cucumber — every bite is clean, vibrant, and deeply satisfying. The cumin adds a subtle warmth that ties everything together without overpowering the fresh flavors. Ceviche is naturally a grain-free concept, so there's no need to swap or substitute a single thing here — it's simply built around good produce and quality seafood. The avocado gets folded in right at the end, keeping it buttery and intact rather than turning into mush, which makes the texture absolutely perfect. This is a great option for warm-weather entertaining or a light weeknight dinner when you want something impressive without turning on the oven. Serve it with extra lime wedges and a few jalapeño rounds for a little extra heat and color.
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!