Ceviche de gambas y aguacate

Ingredientes

• 1 lb raw shrimp (21-25 count)
• 3 ripe avocados, diced
• 1/2 cup fresh lime juice (about 4-5 limes)
• 1/2 cup finely diced red onion
• 1 jalapeño, seeded and minced
• 1 cup diced English cucumber
• 1/2 cup chopped fresh cilantro
• 1 Roma tomato, seeded and diced (optional)
• Salt to taste
• Black pepper to taste

Preparación

1. 1

   Bring a medium pot of salted water to a gentle boil. Add the shrimp and cook for 1-2 minutes, until they turn pink and opaque. Do not boil vigorously.

2. 2

   Drain the shrimp immediately and transfer to a bowl of ice water to stop the cooking. Once cool, drain again and chop the shrimp into bite-sized pieces.

3. 3

   In a large non-reactive bowl (glass or stainless steel), whisk together the fresh lime juice, a generous pinch of salt, and a few cracks of black pepper.

4. 4

   Add the chopped shrimp to the bowl and toss to coat. Refrigerate for exactly 10 minutes to allow the acid to gently firm the shrimp.

5. 5

   While the shrimp marinates, dice the red onion, jalapeño, cucumber, and tomato (if using). Chop the cilantro. Cut the avocados last to prevent browning: halve, pit, score the flesh, and scoop out with a spoon.

6. 6

   Remove the shrimp from the fridge. Add the diced red onion, jalapeño, cucumber, and tomato to the bowl. Gently fold everything together.

7. 7

   Add the diced avocado and chopped cilantro. Fold very gently until just combined, keeping the avocado in distinct chunks. Taste and adjust salt and pepper as needed.

8. 8

   Let the ceviche rest at room temperature for 5 minutes before serving to allow the flavors to meld. Serve immediately with tortilla chips, tostadas, or on a bed of lettuce.