Avocado Caipi Cream with Shrimp Ceviche

5 from 4 votes
Prep Time 25 mins
Rest Time 1 hr
Total Time 1 hr 25 mins
Course Appetizers & Snacks
Cuisine European
Servings8 people


For the cream:

  • 1 large avocado (s)
  • 1 lime (s), the whole zest and half the juice
  • 200 g natural yourt, 3.5% fat
  • 1 teaspoon salt
  • 1 teaspoon sugar, brown
  • 2 tablespoon cachaça (Brazilian sugar cane schnapps)

Also: for the ceviche

  • 200 g shrimp
  • 2 small spring onions
  • 1 lime (s), the zest and the juice
  • Lemon Pepper
  • Chilli pepper (s), dried, ground
  • 8 shrimp


  • Finely grate the peel of the lime and place in a bowl. Add half of the juice.
  • Hollow out the avocado, add to the lime juice and chop with a fork. Add the yoghurt, season with salt and sugar and stir in the sugar cane schnapps.
  • Cover and place in the refrigerator.
  • Prepare the shrimp (see note) and cut into approx. 0.5 cm pieces.
  • Add the juice of the lime and that of the remaining half lime.
  • Finely chop the spring onions and mix with the shrimp pieces. Season with lemon pepper and chilli flakes and also cover and marinate in the refrigerator for 1 hour.
  • Marinate the whole shrimp too.
  • To serve, fill the glasses (ellipses) halfway with the avocado caipi cream, add some of the ceviche and attach a whole shrimp.
  • Note:
  • I take raw frozen shrimps, which I pour boiling water over and, when they have their typical color, peel and cool down.
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