Cook and Scale
Mexican Shrimp Ceviche
4 servings · 25 min total
Shrimp cured in tangy lime juice with tomato, cucumber, chili, and creamy avocado. A refreshing, no-cook low-carb appetizer.
Ingredients
- 500 g shrimp, peeled and diced
- 1½ dl lime juice
- 1 cucumber, diced
- 2 tomato, diced
- ½ red onion, finely diced
- 1 fresh chilli, minced
- 1 avocado, diced
- 3 tbsp fresh cilantro, chopped
- 1 tbsp olive oil
- salt to taste
Contains: Crustaceans
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
Drain the excess lime juice — Drain off most of the lime juice, reserving a couple of tablespoons.
- 3.
Fold in the vegetables — Gently fold in the cucumber, tomato, red onion, chili, cilantro, and olive oil.
- 4.
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.