Mexican Shrimp Ceviche

Method

1. 1
   • shrimp 500 g
   • lime juice 1½ dl

   Cure the shrimp in lime — Bring a saucepan of water to a boil. Add the raw peeled, diced shrimp and simmer for about 2-3 minutes, until the flesh is firm, pearly and opaque throughout. Drain and immediately cool in clean ice water, then drain thoroughly. Transfer to a clean glass bowl, add the lime juice, cover and refrigerate for 20 minutes to marinate; the lime flavors the already cooked shrimp.

2. 2
   • lime juice 1½ dl

   Drain the excess lime juice — Drain off most of the lime juice, reserving a couple of tablespoons.

3. 3
   • cucumber 1
   • tomato 2
   • red onion ½
   • fresh cilantro 3 tbsp
   • olive oil 1 tbsp

   Fold in the vegetables — Gently fold in the cucumber, tomato, red onion, chili, cilantro, and olive oil.

4. 4
   • avocado 1
   • salt to taste

   Fold in the avocado — Fold in the avocado last, taking care not to mash it. Season with salt and serve chilled in small bowls or glasses.