Shrimp Ceviche
Appetizers Simple Recipes Fish and Seafood South American Salads
Although it is a bit chilly outside for this salad, the oysters in Vienna whet my appetite for something with the taste of the sea. You can add this shrimp cocktail over lettuce leaves, a diced tomato and bell pepper, a tablespoon of neutral oil to taste, and you will get a very good and refreshing shrimp salad.
Ingredients
20 shrimp
1 lime
1 tablespoon ketchup
1 tablespoon red onion
1 avocado
fresh parsley
salt
Servings: 3
How to prepare shrimp ceviche
- Bring water to a boil. Blanch the shrimp in the water for just 1 minute. Remove and clean them. Cut the meat into pieces. Put the remaining shrimp shells back in the water and simmer for another 10 minutes.
- Mix the lime juice with ketchup. Put the shrimp pieces in this mixture, sprinkle with a little salt, and let marinate for 1 hour. If you leave them longer, you need to refrigerate them.
- After the shrimp have marinated, add the chopped red onion, diced avocado, and finely chopped parsley over them. Also add 5 tablespoons of the water in which the shrimp were cooked. Mix.
* instead of pickled onion you can use 1/2 red onion, diced, soaked in cold water for 5 minutes. Drain well and drizzle with the juice of 1/2 lime. Let it sit for another 5 minutes; in this case also add a few drops of Tabasco sauce or some chopped hot pepper to the ceviche - Serve immediately. I served it with tortilla chips.
