Peruvian Shrimp & Avocado Ceviche


  • 1 pound medium-small shrimp, peeled and deveined
  • ¾ cup lime juice
  • ¾ cup lemon juice
  • 1 red onion fine diced
  • 1 jalapeno pepper diced fine
  • 1 cup chopped cilantro
  • 1 cucumber, peeled diced into 1/2-inch pieces
  • 1 avocado cut into 1/2-inch chunks
  • 3 tblsp Avocado Oil infused with Chipotle
  • Spice Society Red Pepper Flakes
  • Cumin


  1. Peel and devein shrimp
  2. In a large pot, bring 4 quarts of water to a simmer, with salt
  3. Add the shrimp and cook for 1 minute to 2 minutes depending on size of shrimp
  4. Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking
  5. Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces
  6. Place shrimp in a bowl
  7. Mix in the lime and lemon juice. Cover and refrigerate for a half hour
  8. Mix in the chopped red onion and Jalapeno pepper
  9. Drizzle oil and toss
  10. Refrigerate an additional half hour
  11. Right before serving, add the cilantro, cucumber, and avocado