Ceviche is a simple and at the same time unusual dish of fish and seafood that came to the world cuisine from Peru.

Summary

Ingredients

• 450 gr. medium shrimp, peel
• 0.5 cup shellfish
• 1 glass of tomato juice
• 0.25 cup olive oil
• 2 tablespoon freshly squeezed lime juice
• 2 tablespoon chopped red onion
• 1.5 teaspoon Mexican hot sauce
• 1.5 teaspoon Worcestershire sauce
• 4 cloves of garlic, peeled
• 2 chili chipotle in adobo sauce plus 2 tablespoon sauce
• Kosher salt and freshly ground black
• pepper to taste
• 0.25 cup cilantro, thinly sliced
• 0.5 avocado, peeled, pitted, and chopped thinly

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Instructions

1. Place 12 shrimp in a small bowl. Chop the remaining shrimp and place with the clams in a large bowl. Cover and refrigerate for 1 hour. Meanwhile, combine tomato juice, oil, lemon juice, onion, hot sauce, Worcestershire sauce, garlic, chipotle, and adobo with salt and pepper in a blender until smooth; cool.
2. Divide the seafood mixture into bowls or glasses, sprinkle with cilantro, pour over the sauce. Decorate the edges of the dish with the remaining shrimps.

Enjoy your meal!