A delicate cluster of diced zucchini and shrimp occupy the center of a white plate, sprinkled with green cilantro and glistening in citric marinade. The edges of the vivid mixture are framed by rosily cooked shrimp. A mysterious, light green cloud floats above the ceviche, gently descending on the tasty landscape beneath

Zucchini and Shrimp Ceviche with Avocado Foam

Name: Zucchini and Shrimp Ceviche with Avocado Foam
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: large zucchini, 2 halved and deseeded; medium shrimp, 1/2 pound peeled and deveined; medium jalapenos, 2 seeded and minced; freshly squeezed lime juice, 1/4 cup; firm ripe avocado, 1; fresh cilantro, 1/4 cup finely chopped; soy lecithin granules, 1 teaspoon; extra-virgin olive oil, 2 tablespoon; salt and pepper, to taste

Category Main Course

Prep 15 minutes

Cook 15 minutes

Style Mexican

Technique Boiling

Diet Friendly Low-Carb

Daily Recipe: April 11, 2024

Our low-carb recipe of the day is a vibrant and refreshing Mexican twist to the classic ceviche, using seasonal ingredients. The main attraction of our dish is fresh zucchini, which is in peak season during April. Shrimp adds protein and ties the dish together while the jalapenos, lime juice, and cilantro provide a kick of flavor. Finally, a light cloud of Avocado foam on top not only adds richness and a creamy component but also enhances the visual appeal.

Ingredients (for 2)

Large zucchini - 2 - halved and deseeded
Medium shrimp - 1/2 pound - peeled and deveined
Medium jalapenos - 2 - seeded and minced
Freshly squeezed lime juice - 1/4 cup
Firm ripe avocado - 1
Fresh cilantro - 1/4 cup - finely chopped
Soy lecithin granules - 1 teaspoon
Extra-virgin olive oil - 2 tablespoon
Salt and pepper - to taste

Preparation

Step 1 - 🔪🥒✅

Cut the zucchini into small dice and put it in a non-reactive bowl.
Step 2 - 🍤⏲️❄️

Boil the shrimp until they turn pink, then chill in the refrigerator.
Step 3 - 🥒🍤🌶️🍈🌱🍽️

Mix zucchini, cooked shrimp, jalapenos, lime juice, cilantro, and 1 tablespoon of olive oil together. Season with salt and pepper.
Step 4 - 🥑🥣💦🌀

In a blender, add avocado, 1 tablespoon of olive oil, soy lecithin, and a splash of water. Blitz it until the mixture becomes approximate foam consistency.
Step 5 - 🍽️🥒🍤🥑🍽️

Divide zucchini and shrimp mixture among serving plates. Spoon avocado foam on top. Serve immediately after preparing for the best experience.

Additional

Did you know that Ceviche, a dish usually made from fresh raw fish, actually originated from Peru but has been adopted and adapted by many Latin American countries, including Mexico? What's more, we can switch up the dish by using different seafood or even go vegan using ingredients like hearts of palm or cooked jackfruit.