Xanthan Gum Free Shrimp Ceviche with Avocado
Bright, citrusy, and loaded with creamy avocado, this shrimp ceviche is the kind of dish that feels like a restaurant appetizer but comes together in your own kitchen with zero fuss. The shrimp are quickly poached until just pink and tender, then tossed in a punchy mix of fresh lime and lemon juice, red onion, jalapeño, cucumber, and cilantro — every ingredient pulling its weight. A touch of cumin and olive oil rounds out the flavor in a way that feels surprisingly complex for such a simple method. Because this recipe is built entirely from whole, fresh ingredients, there's no need to scan labels or second-guess thickeners — what you see is exactly what goes in the bowl. Avocado gets folded in right at the end so it stays buttery and intact rather than turning into mush, which makes every bite a little different. Serve it straight from the fridge with extra lime wedges and jalapeño rounds for a dish that's as stunning to look at as it is to eat.
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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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