The finished recipe. Peruvian Shrimp CevicheIngredients 1 to 6. 250 g, boiled Shrimp (Weighed cooked, which is what carries the 64 g of protein. Raw and in the shell, the same weight lands nearer 50 g.). 142 g Cucumber. 120 g Tomato. 50 g Avocado. 32 g Onion. 26 ml Lemon juiceIngredients 7 to 9. 5 g Coriander. 5 g Basil. To taste Chipotle TabascoStep 1. Chill the boiled shrimp thoroughly and cut the larger ones in half lengthways.Step 2. Slice the onion as thinly as possible and rinse it under cold water for a minute to soften the bite, then drain it well.Step 3. Dice the tomato and cucumber into even pieces, seeding the tomato if you want the marinade to stay clear.Step 4. Combine the shrimp, tomato, cucumber and onion in a cold bowl, pour over the lemon juice, season with salt and chipotle Tabasco, then toss and leave to marinate for 10 minutes in the fridge.Step 5. Fold through the diced avocado and the chopped coriander and basil just before serving, so the avocado holds its shape and the herbs stay bright.Step 6. Serve cold in a chilled bowl with the marinade spooned over.
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