Shrimp and fish ceviche

shrimp and fish ceviche

Today we will prepare shrimp and fish ceviche, a delicious and fresh recipe with lime, juicy tomatoes and avocado, adding a touch of jalapeño pepper. Serve it as an appetizer, a light dinner or lunch.

Whichever way you choose to eat it, be sure to follow these steps to make it easier to prepare.

Ingredients

  • 500 grams of shrimp
  • 500 grams of tilapia
  • 10 large limes
  • 3 lemons
  • 4 roma tomatoes, diced
  • ½ medium red onion
  • 2 jalapeño peppers
  • 1 avocado
  • Cilantro to taste
  • Salt and pepper

Preparation

  1. Wash and make a cut in the shrimp’s back to remove the intestines, rinse with plenty of water and in a pot with hot water over medium-high heat, add a tablespoon of salt and add the shrimp, let cook for 5 minutes. Let cool for 3 minutes.
  2. Meanwhile, cut the tilapia into medium-sized cubes and cook in a pot of boiling water for 3 minutes. Using a strainer, add shrimp to a bowl, then chop shrimp into 1/2-inch pieces and place in another bowl.
  3. Cut the red onion into very thin, medium strips, dice the tomatoes into small cubes, jalapeño pepper, cilantro, salt and pepper to taste, then toss well to combine. Cover and refrigerate for at least 1 hour.
  4. Just before serving, cut the avocado into small cubes, add to the ceviche and mix in a little at a time. Serve with corn tortillas and rice. That’s it, we now have a delicious shrimp and fish ceviche.
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