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
- Peel and devein shrimp
- In a large pot, bring 4 quarts of water to a simmer, with salt
- Add the shrimp and cook for 1 minute to 2 minutes depending on size of shrimp
- Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking
- Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces
- Place shrimp in a bowl
- Mix in the lime and lemon juice. Cover and refrigerate for a half hour
- Mix in the chopped red onion and Jalapeno pepper
- Drizzle oil and toss
- Refrigerate an additional half hour
- Right before serving, add the cilantro, cucumber, and avocado
