Preparation

The shrimp and onion are tanned in a container with the lemon juice and left to rest for half an hour or so, along with salt and pepper.
Since the shrimp and onion are tanned, the cucumber, tomato and coriander are made.
If you like, it is stored in the refrigerator for better conservation.
It is served on toast and on top, if desired, add the avocado pieces.
spicy sauce is also made to taste.
It is accompanied with a delicious guacamole !!!
To know that the shrimp is tanned, it turns pink.
I suggest sliced ​​onion, as many people don't like onion.
Another option to serve the ceviche on toast, is to spread mayonnaise on the toast and on top of it, the ceviche ... it is a delicious combination between sweet and sour ... mmmmmmmm
enjoy it and enjoy yourself !!!!!

Ingredients

  • 3 kgs of medium shrimp peeled and chopped into pieces
  • 16 lemons, cut and squeezed.
  • a mallet of finely chopped cilantro.
  • 6 cucumbers, peeled, seeded and diced small.
  • 6 small diced tomatoes.
  • 3 medium red or white onions and cut into thin slices.
  • avocado chopped into small pieces.
  • salt and pepper to taste.
  • hot sauce to taste.