Vida Recetas Editorial
Ceviche is one of the most representative dishes of Latin American cuisine, and this shrimp version is perfect for those looking for a fresh, easy, and flavorful option. Originally from Peru, ceviche has been adapted in every country, and this recipe combines tradition with a modern twist by sautéing the shrimp in butter with garlic, giving them a juicy texture and a milder flavor than traditional raw fish ceviche.
This preparation is ideal for a light dinner, a summer lunch, or even as an appetizer to share. The acidity of the lime, the heat of the yellow chili, and the freshness of cilantro are balanced by the creaminess of the avocado, creating an explosion of flavors in every bite. Plus, it's very versatile: you can serve it with soda crackers, toasts, or even on lettuce leaves for a low-carb option.
The recipe is simple and quick, perfect for beginner cooks. You just need to sauté the shrimp, mix the vegetables with lime, and let it rest so the flavors meld. The final touch of avocado just before serving gives it a creamy texture and vibrant color. If you like ceviche, this shrimp version will become your favorite.
Cook
25 min
Servings
2
In a non-stick pan, heat the butter, add the garlic and fry the shrimp for about 3 minutes.
In a bowl, leave the tomato, onion, paprika, lemon juice and chili pepper.
Add the cold shrimp to the mixture (without the juice of the butter) and add the cylinder.
Let it rest for about 15 minutes.
Then, before serving, mix with the chopped avocado in small squares.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 25 minutes.
This recipe is designed for 2 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
