Seed Oil 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 almost no effort. The shrimp are quickly poached until just cooked through, then tossed in a punchy mix of fresh lime and lemon juice, red onion, jalapeño, cucumber, and cilantro — every ingredient doing real work. A tablespoon of extra virgin olive oil ties it all together, which means you get richness without any of the refined or industrial seed oils that sneak into so many store-bought sauces and marinades. That single swap matters more than it sounds, because most bottled citrus dressings and pre-marinated seafood products lean heavily on canola or soybean oil as a filler. Here, the fat comes entirely from the olive oil and those lush chunks of ripe avocado folded in right before serving. The result is clean, vibrant, and genuinely satisfying — cool enough for a summer appetizer but substantial enough to anchor a light meal. Serve it straight from the fridge with extra lime wedges and a few jalapeño rounds for heat, and watch it disappear fast.
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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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