Fresh Shrimp Ceviche

Ingredients

• 400 g Cooked medium shrimp (Peeled and cleaned)
• 0.5 Red bell pepper (Finely chopped)
• 2 Ripe avocados (Diced; use only the flesh)
• 0.5 Red onion (Finely chopped)
• Fresh cilantro (A handful, very finely chopped; approximately 15 g)
• 6 Limes (Halved and juiced)
• 2 tbsp Tomato sauce
• 2 tbsp Olive oil
• Salt (To taste)

Steps

1. 1

   Place the cooked, peeled, and cleaned medium shrimp in a large bowl.

2. 2

   Finely chop the red onion and red bell pepper. Dice the ripe avocados, taking care not to mash them, and set all the vegetables aside.

3. 3

   Halve the limes and squeeze them to extract the juice. Strain out the seeds if necessary.

4. 4

   In a small bowl, mix the lime juice with the tomato sauce and olive oil.

5. 5

   Season the dressing with salt to taste and mix until uniform.

6. 6

   Very finely chop a generous handful of fresh cilantro and add it to the dressing. Stir to distribute it well.

7. 7

   Add the onion, bell pepper, and avocado to the bowl with the shrimp. Pour the lime and cilantro dressing over the top.

8. 8

   Mix everything carefully, using a large spoon so the avocado retains its shape and the ingredients are well coated.

9. 9

   Let the ceviche rest for a few minutes so the flavors can meld. Serve chilled.

Notes

This recipe uses cooked shrimp; the lime juice is used for seasoning and marinating, not as a substitute for cooking. Keep the ceviche refrigerated and consume it the same day, especially because it contains avocado and seafood.

Nutrition per serving

• appetizer
• ceviche
• seafood
• quick
• light
• gluten-free
• dairy-free
• no-cook