Avocado caipi cream with shrimp ceviche

Ingredients for 8 servings:

• 1 large avocado(s)
• 1 lime(s), the peel of the whole and the juice of one half
• 200 g natural yogurt, 3.5% fat
• 1 tsp salt
• 1 tsp sugar, brown
• 2 tbsp cachaça (Brazilian sugar cane liquor)
• 200 g shrimp
• 2 small spring onions
• 1 lime(s), the peel and the juice
• e.g. lemon pepper
• n. B. Chili pepper(s), dried, ground
• 8 shrimps

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

suitable for buffets, finger food, can be prepared

Finely grate the zest of the lime and place it in a bowl. Add half of the juice. Hollow out the avocado, add it to the lime juice, and mash it with a fork. Add the yogurt, season with salt and sugar, and stir in the sugar cane schnapps. Cover and refrigerate. Prepare the shrimp (see note) and cut them into approximately 0.5 cm pieces. Add the juice of the lime and the juice of the remaining half lime. Finely chop the spring onions and mix with the shrimp pieces. Season with lemon pepper and chili flakes, and marinate, also covered, in the refrigerator for 1 hour. Marinate the whole shrimp as well. To serve, half-fill small glasses (ellipses) with the avocado caipirinha, spoon some of the ceviche on top, and add a whole shrimp. Note: I use raw frozen shrimp, which I pour boiling water over and, when they have their typical color, peel and process further once they have cooled down.