Ceviche de gambas con aguacate

Ingredientes

• 1 lb raw shrimp, peeled, deveined, tails off (31/40 count recommended)
• 1 cup fresh lime juice (from about 6-8 limes)
• 2 ripe avocados, diced
• 1/2 cup red onion, finely diced
• 1 jalapeño or serrano pepper, seeded and minced
• 1 cup cucumber, seeded and diced
• 1/2 cup fresh cilantro, chopped
• 1 Roma tomato, seeded and diced
• Salt to taste
• Black pepper to taste

Preparación

1. 1

   Cut the raw shrimp into small, bite-sized pieces (about 1/2-inch chunks). Place them in a medium non-reactive bowl (glass or ceramic).

2. 2

   Pour the fresh lime juice over the shrimp, ensuring all pieces are submerged. Stir gently, cover the bowl, and refrigerate for 15-20 minutes, until the shrimp turn opaque pink and white.

3. 3

   While the shrimp 'cooks,' prepare the vegetables: finely dice the red onion, seed and mince the jalapeño, dice the cucumber and tomato, and chop the cilantro. For a milder onion flavor, soak the diced red onion in cold water for 10 minutes, then drain.

4. 4

   After 20 minutes, check the shrimp for doneness (opaque and firm). Drain off about half of the lime juice from the bowl.

5. 5

   Add the diced red onion, minced jalapeño, diced cucumber, diced tomato, and chopped cilantro to the bowl with the shrimp. Gently fold everything together.

6. 6

   Season generously with salt and pepper. Taste and adjust seasoning as needed.

7. 7

   Just before serving, dice the avocados into cubes similar in size to the shrimp. Gently fold the avocado into the ceviche, being careful not to mash it.

8. 8

   For best flavor, let the ceviche rest in the refrigerator for another 5-10 minutes. Serve immediately while cold, with tortilla chips, tostadas, or in lettuce cups.