Preparation

Thaw the shrimp, cut it in half, remove the gut and place it in a bowl.

Add the salt, the laminated celery stalk, the chopped capers, the chilli cut into small pieces and the juice of 1 lemon and the limes.

Wrap tightly, cover with cling film and refrigerate for no less than 3 hours.

Peel and cut the mango into small cubes and mix it with the ceviche.

Cut the avocado into thin slices, drizzle with the juice of the remaining lemon and set aside.

Sprinkle with ground pepper and serve immediately.

Ingredients

  • 350 g raw shrimp kernels
  • 1 c. of tea salt
  • 1 celery stalk
  • 1 c. of capers soup
  • 1 fresh chili
  • 2 lemons
  • 2 files
  • 1 ripe mango
  • 1 ripe avocado
  • 1 packet of arugula leaves
  • qb pepper