This shrimp ceviche with avocado is fresh and light, perfect for hot days and the best thing is that it is easy and quick to prepare.
Shrimp ceviche
Shrimp ceviche is very fresh and light, perfect for hot days and the best thing is that it is easy and quick to prepare.
Prep Time 15 minutes
Cook Time 1 minute
Rest 2 hours
Servings 8 dish
Calories 140 kcal
Ingredients
- 1 lb of peeled and deveined shrimp
- 3 tablespoons olive oil
- 1 large red onion peeled and finely diced
- 1/2 red bell pepper finely diced
- 3 tablespoons lemon juice
- 1 large avocado peeled, cored, and diced
- 1 tablespoon finely chopped coriander
- 1/3 cup mayonnaise optional
- Salt and white pepper to taste
Instructions
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If the shrimp are raw, submerge them for 5 minutes in abundant boiling water for 5 minutes, or until they turn pink (the time may vary depending on the size of the shrimp). We style well. Reserve.
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In a large bowl we put the shrimp, add the lemon juice and stir well.
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Let stand 5 minutes.
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Add the rest of the ingredients to the bowl, that is: purple onion, red pepper, avocado, cilantro, olive oil, mayonnaise and season with salt and pepper.
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Stir very well and refrigerate for 2 hours, stirring occasionally so that the flavors are well impregnated.
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We serve very cold and enjoy!
Recipe Video
Recipe Notes
It is advisable to eat the ceviche the same day it is prepared and always keep it refrigerated.
Nutrition Facts
Shrimp ceviche
Amount Per Serving
Calories 140
* Percent Daily Values are based on a 2000 calorie diet.
