Turmeric Free Shrimp Ceviche with Avocado
Bright, citrusy, and loaded with fresh ingredients, this shrimp ceviche is the kind of dish that feels like a celebration in a bowl. Tender poached shrimp get tossed with a punchy mix of lime and lemon juice, crisp cucumber, red onion, jalapeño, and cilantro before chilling in the fridge to soak up every bit of that vibrant marinade. The avocado goes in right at the end, folded in gently so it stays creamy and intact rather than turning into mush — a small step that makes a big difference. A touch of cumin and a drizzle of olive oil round out the flavor without overpowering the clean, fresh profile of the dish. For anyone avoiding turmeric, this recipe is naturally a great fit — there's no spice blend or shortcut seasoning hiding in the ingredient list, just whole, straightforward components you can see and trust. It works beautifully as an appetizer with tortilla chips or as a light main course on a warm evening. Serve it the moment the avocado goes in and it will absolutely disappear fast.
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!