Recipe: Avocado shrimp ceviche

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

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