Shrimp ceviche

AUTHOR
Avis Adkins
DIFFICULTY
very easy
RATING
2.3 3
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 1 Organic Lemon
  • 1 Garlic clove
  • 1 bunch of dill
  • 7-10 Tbsp salt and coarse pepper
  • 1-2 TABLESPOONS good olive oil
  • 400 g Arctic sea shrimps (in brine)
  • 5 medium-sized tomatoes
  • 1 small iceberg lettuce
  • 2 ripe avocados

Directions

  1. 1

    Wash lemon hot and dry. If necessary, use a zest ripper to peel off a few thin strips of peel or peel off a little and cut into fine strips. Squeeze the lemon. Peel garlic and chop very finely.

  2. 2

    Wash the dill, shake dry and cut finely. Mix 4 tablespoons lemon juice, salt and pepper. Fold in the oil. Stir in dill and garlic.

  3. 3

    Rinse and drain the prawns. Wash the tomatoes and cut them into small cubes. Clean, wash and spin dry lettuce and cut into fine strips.

  4. 4

    Cut the avocados in half and remove the stone. Remove the flesh from the skin and cut into small cubes. Mix immediately with the rest of the lemon juice.

  5. 5

    Mix prawns, tomatoes, lettuce, avocado and vinaigrette. Season again with salt and pepper. Arrange the ceviche and sprinkle with lemon strips if necessary. Serve with baguette or toast.

Nutrition Facts

KCAL
300 kcal
CARBS
5 g
FATS
22 g
PROTEINS
18 g