Ceviche
Description
Perfect for the table and with drinks. This dish can confidently be classified as low-calorie and diet-friendly. You can vary the vegetables, herbs, or seafood by adding or removing them. Options using one type of seafood or several are acceptable. The dish is served cold to the table, after brief marination so the flavors meld. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making ceviche. Wash and dry the vegetables and fruits; peel them if necessary.
- 2
Step 2
Pour 500 ml of water into a pot, add salt, and bring to a boil. Add the frozen shrimp and, once boiling again, cook for 2 minutes. Drain the cooked shrimp in a colander, rinse with cold water, and let the water drain off. Peel the shrimp and place them in a bowl. Squeeze the juice from the lemon and orange into the bowl with the shrimp and mix.
- 3
Step 3
Cut the onion and cucumber into small cubes and place them in a salad bowl. Remove the seeds from the chili. Cut the chili into strips and add to the bowl with the vegetables.
- 4
Step 4
Add the shrimp and their juice to the vegetables, mix, and refrigerate for 30 minutes.
- 5
Step 5
Finely chop the herbs, halve the cherry tomatoes, and add them to the salad bowl.
- 6
Step 6
Cut the avocado in half lengthwise and divide it into two parts. Remove the pit and skin and dice the flesh. Add the avocado to the shrimp with vegetables.
- 7
Step 7
Season the ceviche with salt and pepper, add olive oil, and mix. Let the finished ceviche rest on the kitchen counter for 20–30 minutes, then serve.
- 8
Step 8
Serve immediately or slightly chilled.