Another quick and easy preparation, perfect as a main dish or starter!
I was in Colombia enjoying the end of the year holidays with my family and enjoying the warmth of my city Cali and its people.... What nostalgia! especially now in the quarantine season. One of the dishes I prepared the most was shrimp ceviche.... I have always been a fan of this delicacy, it reminds me of when I used to go to the Galeria Alameda in my city, a market square where there are also many seafood restaurants.
This ceviche however I made it a bit different as I didn't use salsa rosada - a combination of tomato sauce and mayonnaise - but only added lemon and avocado, which gives it an exquisite flavour. In fact, when it has these sauces in it, it is known as Coctel de camarones.
If you are vegetarian or vegan, you can replace the shrimp with mushrooms, hearts of palm or mango, in fact you can see some ceviche tacos with this fruit that I made a while ago here.
Ingredients for the shrimp and avocado ceviche:
2 cups shrimp
1 large avocado
Chopped cilantro to taste
Lime juice to taste (about 2-3 limes)
1/2 large white onion, chopped
Salt and pepper to taste
Preparation:
To prepare the shrimp, it is important to know whether you bought them raw or pre-cooked. If they are pre-cooked, simply put them in boiling water for about 3 minutes (be careful not to overcook them). Then drain and let them cool. If they are raw, you have to put them in hot water for a couple of more minutes (4-5) just be aware they don't overcook. Next, add the shrimp, the lemon, avocado, onion and cilantro in that order. This recipe is very versatile, so you can adjust the quantities to your liking; for example, if you prefer less onion, reduce the amount.
Then add the lime juice and adjust the flavour to your preference - if you like it spicy, feel free to add an extra kick!
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