Shrimp, Jicama, and Cucumber Ceviche
Cooked shrimp marinated in bright lime juice and tossed with crunchy jicama, cool cucumber, and creamy avocado, then finished with fresh cilantro, sliced scallions, and a drizzle of olive oil.
Why You'll Love This Recipe
This is a cool, no-cook bowl for a warm-weather lunch or a light starter, and it suits anyone who wants a fresh, protein-rich meal without turning on the stove for long. The shrimp is poached briefly and then dressed in lime, so the dish stays bright and clean-tasting. It comes together quickly and travels well, making it a good choice for a packed lunch or a shared table.
Texture and acid are what this leans on. The lime juice firms the shrimp and seasons every bite, while jicama and cucumber bring a cold, watery crunch that keeps the bowl from feeling heavy. Avocado and olive oil are folded in at the very end so they stay intact and add richness without turning the mixture to mush, and the cilantro and scallions lift everything with a green, oniony freshness.
Protein, healthy fat, and plenty of crunch, all in the same bowl. That is more than most cold dishes carry. The shrimp is filling and high in protein, the avocado and olive oil add staying power, and the jicama and cucumber add fiber and volume so a serving feels generous. It is light on the palate but nourishing, the kind of meal that leaves you refreshed rather than weighed down.
Ingredients
- 1 1/2 lb cooked shrimp, chopped
- 2 cups diced jicama
- 1 large cucumber, diced
- 2 large avocados, diced
- 1/3 cup chopped cilantro
- 4 scallions, sliced
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1/2 tsp salt
Instructions
- Cook the shrimp: Bring a pot of salted water to a gentle simmer. Peel and devein the shrimp, then poach just until they turn pink and opaque and curl loosely, about 2 minutes. Drain and transfer to a bowl of ice water, since shrimp left hot keep cooking in their own heat and turn from tender to rubbery in under a minute, then drain again and pat dry. Chop into bite-size pieces.
- Marinate: Cut the limes and squeeze out the juice, catching any seeds. Toss the chopped shrimp with the lime juice and salt in a large bowl, cover, and chill for 15 minutes, so that the shrimp firms and takes on the citrus. Fifteen is the number to keep to, because lime goes on working and shrimp left in it for an hour turns chalky.
- Prep the vegetables: While the shrimp chills, peel the jicama with a knife or sturdy peeler, since the skin is thick and fibrous and a vegetable peeler mostly slides off it, then dice the flesh. Dice the cucumber, thinly slice the scallions, and roughly chop the cilantro.
- Add the crunch: Fold the jicama, cucumber, scallions, and cilantro into the marinated shrimp until evenly combined. They go in after the marinating rather than during, because lime softens a cucumber and the whole point of the jicama is that it stays crisp.
- Finish with avocado: Halve and pit the avocados, scoop out the flesh, and dice it. Just before serving, gently fold the avocado and olive oil through the ceviche, taking care not to mash the avocado.
- Serve: Serve chilled, spooned into bowls or into cupped lettuce leaves, and serve it soon, since the salt keeps drawing water out of the cucumber and the bowl loosens as it stands.
Variations
- Mango: Fold in diced ripe mango with the vegetables for a sweet-tart contrast against the lime; this adds fruit sugar.
- Citrus blend: Replace part of the lime juice with fresh orange or lemon juice for a rounder, less sharp acidity.
- Savory splash: Stir in a little coconut aminos with the lime for a deeper, slightly salty-sweet backbone.
- Herb swap: Trade some of the cilantro for chopped fresh mint or dill for a different herbal note.
- Change the shellfish: Use poached bay scallops or cooked lump crab in place of the shrimp; this uses a different shellfish.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to two days. The shrimp and jicama hold their texture well, though the cucumber will release water and the avocado will soften and darken over time, so it is best eaten sooner rather than later.
This dish is meant to be eaten cold and should not be reheated, which would turn the shrimp rubbery and the avocado brown. Simply pull it from the refrigerator and stir gently to redistribute the dressing; if it tastes flat after chilling, a fresh squeeze of lime and a pinch of salt will wake it back up.
To make it ahead, poach the shrimp and cut the jicama, cucumber, scallions, and cilantro up to a day in advance and keep them chilled separately. Marinate the shrimp and fold in the avocado and olive oil only when you are ready to serve, so the avocado stays green and the vegetables stay crisp.
Notes & Tips
- Choose the shrimp: Look for firm, translucent raw shrimp that smell of clean sea water; if you buy them already cooked, choose plump ones and skip the poaching step.
- Peeling jicama: Jicama has a thick, papery brown skin and a fibrous layer just beneath it, so peel deep enough to reach the crisp white flesh; a paring knife works better than a vegetable peeler.
- Judge the avocado: Use avocados that yield to gentle pressure but are not mushy, and add them at the very end so they hold their shape rather than smearing.
- Balance to taste: Taste before serving and adjust with more lime for brightness or a pinch more salt to pull the flavors together; the citrus can dull slightly after chilling.
- Keep it from getting watery: If your cucumber is very seedy, scoop out the watery center before dicing so the bowl stays crisp instead of pooling liquid.
- Serving ideas: Spoon it into crisp lettuce cups for a handheld bite, or serve it alongside plantain chips for scooping.
Nutrition & Mindful Eating
- Shrimp, jicama and cucumber are all cut to roughly the same size, so the bowl eats evenly and every spoonful gets some of each. The shrimp are firm, the jicama is hard and crisp, and the cucumber is cool and watery between them.
- The shrimp are cooked through and then chilled, which keeps them sweet and snappy and lets them hold their own under all that lime. They bring iodine and selenium along with the protein that anchors the bowl.
- Jicama is the ingredient most people meet for the first time here. It is white, crisp and faintly sweet, closer to an apple in texture than to a root vegetable, and it carries a prebiotic fiber called inulin that the bacteria in your gut use.
- Avocado is folded in at the very end so the cubes stay whole. Its soft, buttery fat is the counterweight to all that crunch, and it helps your body take up the fat-soluble nutrients in everything around it.
- Lime does the heavy lifting, sharp enough to wake up the shrimp and the cucumber both, and salt draws water out of the vegetables so what they taste like comes forward. Cilantro and scallions finish it green and sharp.
- As you eat, pay attention to how loud and cold this bowl is, the jicama snapping and the lime arriving first, and let that slow you to one spoonful at a time.
Frequently Asked Questions
Does the lime juice cook the raw shrimp?
Acid firms and flavors seafood but does not make raw shrimp safe to eat, which is why this recipe uses shrimp that has been poached first. The lime is there to season and brighten, not to cook.
How far ahead can I make it?
You can prep and chill all the components up to a day ahead, but fold in the avocado and olive oil just before serving. Fully assembled, it is best within a day, since the cucumber weeps and the avocado softens and darkens.
Can I substitute the jicama?
Jicama gives a signature juicy crunch, but if you cannot find it, diced radish offers a similar snap. Expect a slightly peppery edge and a little less sweetness.
Is this dish spicy?
No, it is mild and bright, built around lime, cilantro, and scallion rather than heat. If you want more zing, add extra lime or a little more scallion.