LIVINGLIVING
SHRIMP CEVICHE WITH AVOCADO, serves 4
Ingredients
60 ml (¼ cup) lemon juice
20 ml (4 tsp) lime juice
30 ml (2 tbsp) chopped fresh coriander
30 ml (2 tbsp) chopped fresh mint
1-2 small red chillies, seeded & chopped
2 spring onions, finely chopped
400 g shrimp (or white fish, like hake
or any other firm fish, skin and bones
removed and cut into small cubes)
2 ripe avocados, cubed
Coarse salt flakes and black pepper to
taste
Fresh lime wedges to serve
MAKING CARBS COUNT
Method
A traditional Peruvian fish dish, the
marinade 'cooks' the fish so use the
freshest fish possible. No heat is
applied.
Mix the citrus juice, herbs, chillies
and spring onions in a bowl. Allow to
infuse for 15 minutes. Add the fish and
avocado and allow to stand for no more
than 2 minutes. Serve immediately with a
pinch of salt, pepper and lime wedges.
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