Amasa Pink Shrimp Ceviche with Avocado in Capim Santo sauce
Amasa Pink Shrimp Ceviche with Avocado in Capim Santo sauce
Today, Alessandra Huber brings you this delicious and refreshing recipe for Amasa Pink Shrimp Ceviche with Avocado in Capim Santo sauce with delicacy and elegance.
Yield:
6 portions
Preparation time:
1 h 20 min
Watch on youtube.Ingredients:
● 1 kg of medium size of Amasa's Pink Shrimp of the Sea
● 1 e 1/2 of avocado
● 2 large red onions
● 3 Tomatoes
● 200 ml Sicilian lemon
● 150 ml squeezed tangerine
● 500 ml lemongrass
● Parsley
● White pepper
● Salt to taste
● Olive oil to taste
Way of preparing:
Cut the prawns into cubes and leave some whole , place the prawns in a deep bowl , the onions cut into small pieces , the tomatoes in small pieces and 200 ml of lemon and 100 ml of lemongrass , stir and add salt .
Cut the avocado into medium pieces (cubes) and set aside.
Mix 2 large spoons with 400ml of lemongrass, salt, tangerine, a teaspoon of onion, olive oil to taste.
Mix everything with shrimp and pieces of avocado. To finish with parsley.
Preparation of Capim Santo:
Make an infusion and let it cool until it gets cold.
Enjoy!