Fresh Shrimp and Avocado Ceviche

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Shrimp and Avocado Ceviche

YOUR SOLIN GENERATED RECIPE

Fresh Shrimp and Avocado Ceviche

Enjoy a vibrant and refreshing twist on traditional ceviche. This dish features succulent shrimp marinated in tangy lime juice, mixed with creamy avocado, fresh tomato, zesty red onion, and a hint of spicy jalapeño. Beautifully garnished with cilantro, it’s a light yet satisfying meal perfect for any time of day.

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NUTRITION

367kcal
Protein
43.7g
Fat
16.6g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp

1/2 Avocado

1 medium Tomato

1/4 small Red Onion

Juice of 1 Lime

1 small Jalapeño

Fresh Cilantro (4 sprigs)

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PREPARATION

  • 1

    Begin by peeling and deveining the shrimp if necessary, then pat them dry with paper towels. For a ceviche, ensure the shrimp are cooked; if not pre-cooked, briefly poach them until pink and firm.

  • 2

    Dice the shrimp into bite-sized pieces and transfer them to a bowl.

  • 3

    Cut the avocado in half, remove the pit, and dice the flesh into cubes.

  • 4

    Chop the tomato into small cubes and finely mince the red onion. Remove seeds and membranes from the jalapeño for a milder flavor, then finely dice.

  • 5

    Add the chopped tomato, red onion, jalapeño, and avocado to the shrimp.

  • 6

    Squeeze fresh lime juice over the mixture and gently toss to combine. Season lightly with salt and pepper to taste.

  • 7

    Garnish with torn cilantro leaves. Let the ceviche sit in the refrigerator for about 15-20 minutes to allow the flavors to meld before serving.

Fresh Shrimp and Avocado Ceviche

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Shrimp and Avocado Ceviche

YOUR SOLIN GENERATED RECIPE

Fresh Shrimp and Avocado Ceviche

Enjoy a vibrant and refreshing twist on traditional ceviche. This dish features succulent shrimp marinated in tangy lime juice, mixed with creamy avocado, fresh tomato, zesty red onion, and a hint of spicy jalapeño. Beautifully garnished with cilantro, it’s a light yet satisfying meal perfect for any time of day.

NUTRITION

367kcal
Protein
43.7g
Fat
16.6g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp

1/2 Avocado

1 medium Tomato

1/4 small Red Onion

Juice of 1 Lime

1 small Jalapeño

Fresh Cilantro (4 sprigs)

PREPARATION

  • 1

    Begin by peeling and deveining the shrimp if necessary, then pat them dry with paper towels. For a ceviche, ensure the shrimp are cooked; if not pre-cooked, briefly poach them until pink and firm.

  • 2

    Dice the shrimp into bite-sized pieces and transfer them to a bowl.

  • 3

    Cut the avocado in half, remove the pit, and dice the flesh into cubes.

  • 4

    Chop the tomato into small cubes and finely mince the red onion. Remove seeds and membranes from the jalapeño for a milder flavor, then finely dice.

  • 5

    Add the chopped tomato, red onion, jalapeño, and avocado to the shrimp.

  • 6

    Squeeze fresh lime juice over the mixture and gently toss to combine. Season lightly with salt and pepper to taste.

  • 7

    Garnish with torn cilantro leaves. Let the ceviche sit in the refrigerator for about 15-20 minutes to allow the flavors to meld before serving.