Ceviche de Camarón

Method

1. Peel and devein 200 g of shrimp, then place them in a non-reactive bowl.
2. Squeeze the juice of 1 lime directly over the shrimp, ensuring all pieces are fully submerged in the acid, and let them cure at room temperature for 15 minutes until the shrimp turn opaque and pink.
3. Thinly slice 1 small red onion and fold it into the lime-marinated shrimp.
4. Halve, pit, and dice 1 avocado, then gently fold the pieces into the ceviche to avoid breaking them up.
5. Sprinkle 1 tbsp of chopped coriander over the mixture and toss everything together until evenly combined.
6. Serve the ceviche immediately in chilled bowls to preserve the bright, fresh flavors of the leche de tigre.