Quarantine Recipe - Peruvian Shrimp and Avocado Ceviche by Chef Dan
Here is quick and easy #ChefDan #Peruvian Shrimp & Avocado Ceviche #Recipe, you can do with your kids. Light & refreshing, and packed with flavor!! #QuarantineRecipe #StayAtHome #CookWithYourKids #PhotofyMyRecipe. PM or call me with any questions!!
PERUVIAN SHRIMP & AVOCADO CEVICHE
INGREDIENTS
  • 1 pound medium-small shrimp, peeled and deveined (You can by cooked shrimp, also)
  • ¾ cup lime juice
  • ¾ cup lemon juice
  • 1 red onion fine diced
  • 1 jalapeno pepper diced fine
  • 2 avocado, diced or as shown in picture
  • 1 cup chopped cilantro
  • 1 cucumber, peeled diced into 1/2-inch pieces
  • 1 avocado cut into 1/2-inch chunks
  • 3 tblsp Avocado Oil
  • 1 pinch red pepper flake
  • 1 Ts Cumin
INSTRUCTIONS
  1. Peel and devein shrimp
  2. In a large pot, bring 4 quarts of water to a simmer, with salt
  3. Add the shrimp and cook for 1 minute to 2 minutes depending on size of shrimp
  4. Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking
  5. Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces
  6. Place shrimp in a bowl
  7. Mix in the lime and lemon juice. Cover and refrigerate for a half hour
  8. Mix in the chopped red onion and Jalapeno pepper
  9. Drizzle oil and toss
  10. Refrigerate an additional half hour
  11. Right before serving, add the cilantro, cucumber, and avocado

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