The start of summer means lighter meals, and ceviche is delicious, and quick to prepare. This is great served on a bed of lettuce or in a martini glass, with tortilla chips or wonton crisps for dipping.
Ingredients
- cooked shrimp meat: 2 cups (chopped)
- red bell pepper: 1 cup (chopped)
- fresh pineapple: 1 cup (chopped)
- avocado, peeled, pitted and: 1 piece (chopped)
- red onion: 0.5 piece (chopped)
- bunch cilantro: 0.5 piece (chopped)
- clove garlic: 1 piece (minced)
- Serrano pepper: 1 piece (minced, to taste)
- limes: 2 piece (juiced)
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Stir the shrimp, bell pepper, pineapple, avocado, onion, cilantro, garlic, serrano pepper, lime juice, salt, and pepper together in a glass or ceramic mixing bowl until evenly combined. Cover, and refrigerate 1 hour before serving.
