Walnut Free Shrimp Ceviche with Avocado
Bright, citrusy, and loaded with fresh ingredients, this shrimp ceviche is the kind of dish that tastes like it took way more effort than it actually did. Perfectly poached shrimp get tossed with lime and lemon juice, crisp cucumber, fiery jalapeño, and fragrant cilantro before chilling in the fridge to soak up all that punchy citrus flavor. The finishing touch — creamy cubes of ripe avocado folded in right before serving — takes the whole bowl to another level. Because this recipe is built entirely around fresh produce, seafood, and pantry staples, there are no hidden nut-based oils, garnishes, or add-ins to worry about. Tree nut concerns can sneak into unexpected places at restaurants or in store-bought versions, so making it yourself puts you fully in control of every ingredient. Serve it straight from the bowl with extra lime wedges and jalapeño rounds for a dish that works as an appetizer, a light lunch, or an impressive starter for guests.
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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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