Cook and Scale
Shrimp Ceviche
4 servings · 25 min total
Bright, chilled shrimp cured in fresh lime juice with tomato, avocado, and cilantro. A refreshing, zesty starter perfect with crisp tortilla chips.
Ingredients
- 500 g shrimp, peeled and finely chopped
- 1½ dl lime juice
- 2 tomato, diced
- 1 red onion, finely diced
- 1 cucumber, diced
- 1 fresh chilli, finely chopped
- 3 tbsp fresh cilantro, chopped
- 1 avocado, diced
- 1 tbsp olive oil
- salt to taste
- 1 tbsp tortilla chips, to serve
Contains: Crustaceans
Allergen info is best-effort — please verify yourself.
Method
- 1.
Marinate the shrimp in lime — Place the chopped shrimp in a glass or ceramic bowl and pour over the lime juice, making sure all the pieces are submerged. Cover and refrigerate for 20 minutes, until the shrimp turns opaque and firm.
- 2.
Add the vegetables — Drain most of the lime juice, reserving a couple of tablespoons. Add the tomato, red onion, cucumber, chili, and cilantro to the shrimp and toss gently.
- 3.
Fold in avocado and serve — Fold in the avocado and olive oil, season with salt, and adjust with the reserved lime juice to taste. Serve chilled with tortilla chips.