The lunch edit 62

Mexican Shrimp Ceviche

Make mexican shrimp ceviche, from the first ingredient to the finished dish.

1 serving · 9 ingredients · 3 steps

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Mexican Shrimp Ceviche, plated and ready to serve. — The finished recipe. Mexican Shrimp Ceviche

Ingredients 1 to 6 for mexican shrimp ceviche arranged separately on a dark worktop. — Ingredients 1 to 6. 300g Boiled shrimp. 40ml Lime juice. 20g Chipotle Tabasco. 52g Avocado puree. 120g Cherry tomato. 190g Cucumber

Ingredients 7 to 9 for mexican shrimp ceviche arranged separately on a dark worktop. — Ingredients 7 to 9. 50g Mango. 15g Coriander. To taste Salt to taste

Mexican Shrimp Ceviche, preparation step 1: Chill the boiled shrimp and cut into bite-size pieces, then toss with the lime juice and a pinch of salt and leave to macerate for 10 minutes in the fridge. — Step 1. Chill the boiled shrimp and cut into bite-size pieces, then toss with the lime juice and a pinch of salt and leave to macerate for 10 minutes in the fridge.

Mexican Shrimp Ceviche, preparation step 2: Dice the cucumber, cherry tomatoes and mango small and even, chop the coriander fine, and fold everything through the shrimp along with the chipotle Tabasco. — Step 2. Dice the cucumber, cherry tomatoes and mango small and even, chop the coriander fine, and fold everything through the shrimp along with the chipotle Tabasco.

The finished mexican shrimp ceviche. — Step 3. Add the avocado puree last, folding gently so it coats without breaking down the pieces, then correct the salt and acidity and serve cold.

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