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🍽️ Crunchy Shrimp Ceviche with Avocado

163 kcal · 30 min · 4 servings

Ingredients

• 400 g shrimp (kitchen-ready peeled and deveined)
• salt
• 4 tomatoes
• 1 red onion
• 1 green bell pepper
• 1 avocado
• 1 lime (juice)
• 1 tbsp freshly chopped cilantro
• brown sugar
• cayenne pepper
• 2 tbsp olive oil
• cilantro leaves (for garnish)

Instructions

1. 1. Wash the shrimp thoroughly.
2. 2. Boil the shrimp for about 1 minute in salted water.
3. 3. Shock the shrimp immediately with cold water to stop the cooking process.
4. 4. Let the shrimp drain well.
5. 5. Cut the shrimp into bite-sized pieces.
6. 6. Wash the tomatoes.
7. 7. Cut the tomatoes into quarters.
8. 8. Remove the core of the tomatoes.
9. 9. Dice the tomatoes finely.
10. 10. Peel the onion.
11. 11. Cut the onion into fine cubes.
12. 12. Wash the pepper.
13. 13. Cut the pepper in half lengthwise.
14. 14. Remove the seeds from the pepper.
15. 15. Dice the pepper finely.
16. 16. Cut the avocado in half lengthwise.
17. 17. Remove the pit of the avocado.
18. 18. Carefully separate the flesh from the skin.
19. 19. Dice the avocado flesh into small cubes.
20. 20. Put the lime juice into a bowl.
21. 21. Add the chopped coriander to the lime juice.
22. 22. Add a pinch of sugar.
23. 23. Add a pinch of cayenne pepper.
24. 24. Stir the liquid well.
25. 25. Add the prepared shrimp, tomatoes, onions, peppers, and avocado to the marinade.
26. 26. Gently fold in the ingredients so they do not break apart.
27. 27. Add the oil to the ceviche mixture shortly before serving.
28. 28. Stir in the oil.
29. 29. Season the ceviche with salt and pepper to taste.
30. 30. Fill the ceviche into small porcelain bowls or onto spoons.
31. 31. Garnish the portions with fresh coriander leaves.
32. 32. Serve the ceviche immediately.

Nutrition per serving

• kcal: 163
• Protein: 14 g · Fett/Fat: 9 g · Carbs: 7 g