Shrimp Ceviche with Tarragon
2 servings
40 minutes
Shrimp ceviche with tarragon is an exquisite and refreshing dish that combines the freshness of seafood with aromatic herbs. The origins of ceviche trace back to Latin America, where it is traditionally prepared by marinating fish or seafood in citrus juice. In this version, shrimp acquire a zesty flavor thanks to lime, red onion, and chili pepper. They are complemented by crunchy vegetables – cucumbers, tomatoes, and avocado, while tarragon and cilantro add a unique herbal note to the dish. Ceviche is perfect for a summer dinner or festive table; it is served chilled to enjoy the richness of flavors and aromas. The lightness, freshness, and harmony of ingredients make this ceviche variant a true gastronomic masterpiece.
1
Prepare all the ingredients.
2
Clean the shrimp from the shell and digestive tract. Cut along the length.
- Shrimp: 500 g
3
Finely chop the red onion and chili pepper.
- Red onion: 0.3 head
- Chili pepper: 1 piece
4
Chop tarragon and cilantro.
- Tarragon (estragon): 2 sprigs
- Cilantro: 1 bunch
5
Zest the lime and squeeze out its juice.
- Lime: 2 pieces
6
Mix shrimp with herbs, lime juice and zest, onion, and chili. Season with salt and pepper and let sit for 15 minutes.
- Shrimp: 500 g
- Tarragon (estragon): 2 sprigs
- Lime: 2 pieces
- Red onion: 0.3 head
- Chili pepper: 1 piece
- Salt: to taste
- Ground black pepper: to taste
7
Remove the core from the cucumber and chop it finely.
- Cucumbers: 1 piece
8
Remove the seeds from the tomato and cut it into small cubes.
- Tomatoes: 1 piece
9
Peel and slice the avocado just like the other vegetables.
- Avocado: 1 piece
10
Serve the shrimp ceviche with tarragon and vegetables immediately.
