Easy Shrimp Ceviche - Pilar Hernández's Chilean Kitchen
Easy shrimp ceviche with cooked shrimp. I buy them frozen, cleaned and without tails, so it's very quick to prepare. It is important to let it rest for at least 2 hours in the refrigerator so that the flavors mix.
Ingredients · Servings 4
- 20 medium cooked shrimp
- 6 washed spring onions
- 1 medium avocado
- 1/4 cup chopped cilantro
- 2 lemons
- salt, pepper, vegetable oil and merquén (chili pepper) to taste
Method · PT-497396H57M59S
- Chop the shrimp into small pieces, about 1/2 cm. Finely dice the white part of the scallions and the beginning of the green part, and finely chop the cilantro. Dice the avocado. Place everything in a bowl and squeeze the juice of two lemons over the shrimp. Add salt, oil, pepper, and merquén to taste. Gently stir and taste, adjusting the seasoning as needed.
- I didn't have any, but if you have a green chili pepper, I think finely chopped it would be fantastic in the ceviche.
I put my favorite tool for juicing lemons in the picture; if you see it, buy it. It leaves the lemons dry and catches all the seeds, and it's much easier to wash than the typical ones. They also sell larger orange peelers that are for oranges.
Description
A delicious salad or appetizer.
- Chop the shrimp into small pieces, about 1/2 cm. Finely dice the white part and the beginning of the green part of the scallions, and finely chop the cilantro. Dice the avocado. Place everything in a bowl and squeeze the juice of two lemons over the shrimp. Add salt, oil, pepper, and merquén to taste. Gently stir and taste, adjusting the seasoning as needed.
