Turkey Free Shrimp Ceviche with Avocado
Bright, citrusy, and loaded with creamy avocado, this shrimp ceviche is the kind of dish that looks impressive but comes together with minimal effort. The shrimp are gently 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 olive oil rounds out the citrus, giving the marinade a subtle depth that keeps you going back for more. Because the whole dish is built around shrimp and fresh produce, there's no need to scan labels or worry about hidden poultry ingredients sneaking in. The avocado gets folded in right at the end so it stays perfectly creamy rather than turning mushy, which is a small step that makes a big difference. Serve it straight from the fridge with extra lime wedges and a few jalapeño rounds for heat, and it's equally at home as a light lunch, a party appetizer, or a warm-weather dinner that requires zero oven time.
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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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