Soy 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, cut into bite-sized pieces, and tossed with fresh lime and lemon juice, red onion, jalapeño, cucumber, and cilantro — every ingredient clean and straightforward. A short rest in the fridge lets all those flavors meld beautifully before the avocado goes in at the very end, keeping it perfectly intact and lush. Because the whole recipe relies on whole, fresh ingredients and extra virgin olive oil, there's nothing hidden to worry about — no soy-based sauces, no processed condiments, no label-reading required. That makes it a genuinely easy win for anyone navigating soy sensitivities, especially with seafood dishes where soy-containing marinades and glazes tend to sneak in. Serve it straight from the bowl with extra lime wedges and a few jalapeño rounds for a little extra heat, and it's ready to anchor a light lunch, a starter, or a full-on summer spread.
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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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