Bol de ceviche de gambas y aguacate

Ingredientes

• 1 lb cooked shrimp, peeled and chopped
• 2 ripe avocados, diced
• 3 Roma tomatoes, diced
• 1/2 red onion, finely diced
• 1 small cucumber, diced
• 1 jalapeño, finely chopped, optional
• 1/4 cup fresh cilantro, chopped
• 3 limes, juiced
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• salt and black pepper, to taste
• tortilla chips and lime wedges, for serving

Preparación

1. 1

   Build the Fresh Base: Place the shrimp, tomatoes, cucumber, red onion, jalapeño, and cilantro in a large bowl. Toss lightly so the vegetables stay crisp and the shrimp remains tender.Cue: The shrimp should look firm and moist, while the vegetables should still hold their shape.

2. 2

   Season with Lime: Add the lime juice, olive oil, garlic powder, salt, and black pepper. Fold everything together until the shrimp and vegetables are lightly coated in the bright dressing.Cue: The mixture should look glossy and juicy, not soupy.

3. 3

   Add the Avocado: Gently fold in the diced avocado just before chilling. Use a soft motion so the avocado stays creamy in distinct pieces rather than turning into a puree.Cue: The avocado should stay chunky and lightly coated with lime.

4. 4

   Chill Briefly: Refrigerate the ceviche for about 15 minutes. This short rest lets the lime, cilantro, and vegetables settle into a clean, refreshing flavor.Cue: The bowl should be cold and fragrant, with the lime flavor softened slightly.

5. 5

   Serve Cool: Spoon the ceviche into bowls and serve with tortilla chips and lime wedges. Keep it chilled so every bite stays crisp, creamy, and bright.Cue: Serve while the shrimp is cool, the avocado is creamy, and the vegetables still have crunch.