Yeast Free Shrimp Ceviche with Avocado
Bright, citrus-soaked shrimp paired with creamy avocado and a kick of jalapeño — this ceviche is the kind of dish that tastes like it took way more effort than it actually did. The shrimp are quickly poached until just cooked through, then tossed in a punchy blend of fresh lime and lemon juice, red onion, cucumber, cilantro, and cumin, so every bite is layered with flavor. Because the whole recipe is built around whole, fresh ingredients with zero fermented or leavened components, it's naturally a great fit for anyone avoiding yeast without having to swap or substitute a single thing. The avocado goes in right at the end, keeping it perfectly creamy rather than mushy, and the contrast with the tangy citrus marinade is genuinely addictive. It's the kind of recipe that works just as well for a casual weeknight dinner as it does for impressing guests at a summer gathering. Serve it straight from the bowl with extra lime wedges and a few jalapeño rounds for heat, and don't be surprised when people ask for the recipe.
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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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