Summary

Ingredients

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

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Instructions

1. Finely grate the peel of the lime and place in a bowl. Add half of the juice.
2. 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.
3. Cover and place in the refrigerator.
4. Prepare the shrimp (see note) and cut into approx. 0.5 cm pieces.
5. Add the juice of the lime and that of the remaining half lime.
6. 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.
7. Marinate the whole shrimp too.
8. To serve, fill the glasses (ellipses) halfway with the avocado caipi cream, add some of the ceviche and attach a whole shrimp.
9. Note:
10. I take raw frozen shrimps, which I pour boiling water over and, when they have their typical color, peel and cool down.