YOUR SOLIN GENERATED RECIPE
Fresh Shrimp Ceviche with Creamy Avocado
Dive into a refreshing bowl of shrimp ceviche featuring succulent, chilled shrimp marinated in zesty lime juice, tossed with ripe avocado, juicy tomatoes, crisp cucumber, and a hint of red onion. Garnished with fresh cilantro, this dish offers a perfect blend of tangy, creamy, and crisp textures that delight the palate, making it an ideal option for a light yet satisfying meal.
INGREDIENTS
8 ounces Shrimp
1 half Avocado
1 medium Tomato
1/2 cup Cucumber (diced)
2 tablespoons Red Onion (chopped)
1 Lime (juiced)
2 tablespoons Cilantro (chopped)
Salt and Pepper to taste
PREPARATION
Peel and devein the shrimp if they are not already prepared, then rinse them under cold water.
Bring a pot of water to a boil, add a pinch of salt, and briefly blanch the shrimp for 1-2 minutes until they turn pink. Alternatively, steam or poach the shrimp until fully cooked. Drain and cool completely, then chop into bite-sized pieces.
Dice the tomato and cucumber, and finely chop the red onion and cilantro.
Cut the avocado in half, remove the pit, scoop out the flesh, and dice into cubes.
In a medium bowl, combine the chopped shrimp, avocado, tomato, cucumber, and red onion. Squeeze in the juice of one lime and add the chopped cilantro.
Season with salt and pepper to taste, gently toss the mixture to combine all flavors evenly, and let it sit for about 5 minutes to allow the lime juice to meld the ingredients.
Serve immediately for the freshest flavors or refrigerate for up to 1 hour for a chilled ceviche experience.