Shrimp ceviche

Name: Shrimp ceviche
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 untreated lemon; 2 Garlic cloves; 1 bunch of dill; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Olive oil; 400 g Tomatoes; 1/2 (approx. 300 g) Head iceberg lettuce; 1 ripe avocado; 400 g Arctic sea shrimps in Lake

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 untreated lemon
2 Garlic cloves
1 bunch of dill
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Olive oil
400 g Tomatoes
1/2 (approx. 300 g) Head iceberg lettuce
1 ripe avocado
400 g Arctic sea shrimps in Lake

Directions

1
Wash lemon hot, grate dry, peel into strips with a zest ripper. Halve the fruit and squeeze the juice. Peel garlic and cut into fine cubes. Wash dill, shake dry.
2
Pluck the dill flags from the stalks and cut them finely. Mix 4 tablespoons lemon juice, garlic and dill, except for a little bit for sprinkling, and season with salt and pepper. Fold in the oil. Wash, clean and finely dice the tomatoes.
3
Clean the salad and cut into fine strips. Cut avocado in half, remove core. Remove the flesh from the skin and cut into fine cubes. Drain prawns. Mix salad, tomatoes, avocado, prawns and sauce and season with salt and pepper.
4
Arrange and sprinkle with dill and lemon zests.