Mexican Shrimp Ceviche

Method

1. 1
   • shrimp500 g
   • lime juice1½ dl

   Cure the shrimp in lime — Place the diced shrimp in a glass bowl and cover completely with lime juice. Refrigerate for 15-20 minutes, stirring once, until the shrimp turns opaque and firm.

2. 2
   • lime juice1½ dl

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

3. 3
   • cucumber1
   • tomato2
   • red onion½
   • fresh cilantro3 tbsp
   • olive oil1 tbsp

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

4. 4
   • avocado1
   • saltto 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.