Bright, citrus-forward, and loaded with creamy avocado, this ceviche is the kind of dish that disappears fast at any gathering. Perfectly poached shrimp get tossed with fresh lime and lemon juice, crisp cucumber, fiery jalapeño, and fragrant cilantro — every bite is clean, vibrant, and seriously refreshing. Because the entire recipe is built around whole, naturally grain-free ingredients, there's no need to swap anything out or hunt for specialty products. No soy sauce, no flour-thickened marinades, no hidden gluten — just real food doing all the heavy lifting. The avocado is folded in right at the end so it stays buttery and intact rather than turning into mush, which makes the texture absolutely perfect. It works beautifully as an appetizer with tortilla chips, spooned into lettuce cups, or eaten straight from the bowl with a fork and zero regrets.
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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.
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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