Sesame Free Shrimp Ceviche with Avocado
Bright, citrusy, and loaded with creamy avocado, this shrimp ceviche is the kind of dish that feels like a restaurant appetizer but comes together with minimal effort in your own kitchen. The shrimp are quickly poached until just cooked through, then tossed in a punchy blend of fresh lime and lemon juice, red onion, jalapeño, and cucumber — every bite is clean, vibrant, and refreshing. A touch of cumin and a drizzle of olive oil round out the flavor without weighing anything down. Ceviche can be a surprisingly tricky category when you're avoiding sesame, since some store-bought versions or restaurant preparations sneak in sesame oil for richness — here, every single ingredient is straightforward and easy to verify. The avocado goes in right at the end so it stays buttery and intact rather than turning into mush. Serve it straight from the bowl with extra lime wedges and a few jalapeño rounds for heat, and it disappears 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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