snack

Shrimp and Avocado Ceviche with Serrano and Lime

Name: Shrimp and Avocado Ceviche with Serrano and Lime
Ingredients: 97.8 g Raw large shrimp, peeled and deveined; 33.9 g Avocado, cubed; 34.9 g Red onion, finely diced; 81.3 g Tomato, seeded and diced; 75.5 g Cucumber, peeled and diced; 29.0 ml Fresh lime juice; 5.8 g Serrano pepper, minced; 5.8 g Fresh cilantro, chopped; 1.2 pinch Sea salt and cracked black pepper

Nutrition

200

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(9)

Raw large shrimp, peeled and deveined97.8 g

Avocado, cubed33.9 g

Red onion, finely diced34.9 g

Tomato, seeded and diced81.3 g

Cucumber, peeled and diced75.5 g

Fresh lime juice29.0 ml

Serrano pepper, minced5.8 g

Fresh cilantro, chopped5.8 g

Sea salt and cracked black pepper1.2 pinch

Instructions

Bring a small pot of salted water to a boil. Blanch the shrimp for 2 minutes until just pink and opaque. Immediately transfer them to an ice bath to stop the cooking, then drain and chop into small, bite-sized pieces.

In a chilled glass bowl, toss the shrimp with the fresh lime juice, minced serrano, and a generous pinch of sea salt. Let it macerate in the refrigerator for 10 minutes to allow the flavors to bloom.

Gently fold in the diced tomato, cucumber, red onion, and avocado. Be careful not to mash the avocado; you want distinct, creamy cubes.

Taste and adjust seasoning with more lime juice or salt if needed. The acid should be bright and sharp, balancing the richness of the avocado.

Plate in a small chilled bowl, garnish with plenty of freshly chopped cilantro, and serve immediately while cold.