Recipe: Avocado shrimp ceviche
For a refreshing update, this dish is served with a salsa made from creamy avocado, juicy tomato and tangy cilantro.
Avocado shrimp ceviche. Picture: Supplied
A lime-juice marinade “cooks” the raw shrimp in this classic ceviche.
Ingredients
500g large peeled and deveined shrimp (16-20 count), halved lengthwise and chopped
½ cup lime juice, divided
1 medium tomato, chopped
1 avocado, chopped
1 serrano chilli, seeded if desired, finely chopped
⅓ cup chopped fresh cilantro
¼ tsp salt
Method
1. Combine shrimp and lime juice in a medium nonreactive bowl.
2. Refrigerate until opaque, 3 to 4 hours.
3. Using a slotted spoon, transfer the shrimp to a large bowl, reserving the lime juice.
4. Add tomato, avocado, chilli, cilantro and salt. Stir to combine.
5. Add 1 to 3 tablespoons of the reserved lime juice to taste.
Recipe supplied by Carolyn Casner for Eating Well
For more news your way, download The Citizen’s app for iOS and Android.
For more news your way
Download our app and read this and other great stories on the move. Available for Android and iOS.