Shrimp Ceviche
4 servings
60 minutes
Shrimp ceviche is a bright and refreshing dish from Latin American cuisine, rooted in the coastal regions of Peru and Mexico. Originally made with raw seafood, modern versions lightly blanch shrimp before marinating. The flavor palette is enhanced by the citrus acidity of lime, the gentle sweetness of tomatoes, and the spiciness of red onion. Aromatic notes of spices highlight the freshness of the shrimp, while creamy avocado adds tenderness. This dish is perfect for a summer dinner or as an appetizer for light cocktails. Ceviche not only delights with its rich flavors but is also nutritious due to its high protein and vitamin content.
1
Clean the raw shrimp and blanch in boiling water until pink.
- King prawns: 1 kg
2
Prepare a marinade from lime juice, sugar, and salt (optional: add chili powder). Add chopped onion and peeled, seeded, and diced tomatoes.
- Lime juice: 0.5 glass
- Salt: 20 g
- Sugar: pinch
- Sweet red onion: 0.5 head
- Tomatoes: 2 pieces
3
Marinate the shrimp for at least half an hour at room temperature.
4
It can be served with pieces of avocado if desired.
- Avocado: 1 piece
