Tree Nut Free Shrimp Ceviche with Avocado
Bright, citrusy, and loaded with fresh ingredients, this shrimp ceviche is the kind of dish that looks impressive but comes together with minimal effort. Plump shrimp are quickly poached, then tossed in a punchy blend of lime and lemon juice, jalapeño, red onion, cucumber, and cilantro before being folded together with creamy chunks of ripe avocado. The result is a bowl that's simultaneously light and satisfying — cool and zesty with just enough heat to keep things interesting. Because every ingredient here is whole and naturally unprocessed, there's no need to scan labels for hidden tree nut oils or cross-contamination warnings that can make store-bought versions stressful. The citrus marinade does double duty, both flavoring the shrimp and gently firming them up as they chill in the fridge. Serve it straight from the bowl with extra lime wedges and a few jalapeño rounds on the side, and it's ready to anchor a casual lunch, a backyard gathering, or an easy weeknight dinner.
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!