Fresh Shrimp Ceviche with Creamy Avocado

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

Fresh Shrimp Ceviche with Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Fresh Shrimp Ceviche with Creamy Avocado

Savor the bright, refreshing flavors of this Fresh Shrimp Ceviche with Creamy Avocado. Plump shrimp are marinated in zesty lime juice with diced tomato, crisp cucumber, and finely chopped red onion, then gently folded with creamy avocado and fragrant cilantro for a light, satisfying meal that’s perfect for any time of day.

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NUTRITION

397kcal
Protein
39.8g
Fat
21.2g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

150 grams Shrimp (cooked)

1 medium Avocado (approx. 150g edible portion)

1 small Tomato (approx. 100g)

1/4 Cucumber (approx. 50g)

1 slice Red Onion (approx. 25g)

1 Lime (juice of)

1 teaspoon Olive Oil

2 tablespoons Fresh Cilantro

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PREPARATION

  • 1

    Prepare the shrimp by peeling and deveining if necessary, then cut them into bite-sized pieces. If using pre-cooked shrimp, simply chop them.

  • 2

    Dice the tomato, peel and dice the cucumber, and finely slice the red onion. Place all these vegetables in a medium bowl.

  • 3

    Cut the avocado in half, remove the pit, and dice the flesh. Add the avocado to the vegetable mixture.

  • 4

    Squeeze the juice of one fresh lime over the shrimp and vegetables. Drizzle with olive oil and gently toss to combine.

  • 5

    Season the mixture with a pinch of salt and freshly ground black pepper, then fold in chopped fresh cilantro.

  • 6

    Let the ceviche sit for about 10 minutes in the refrigerator to allow the flavors to meld before serving.

Fresh Shrimp Ceviche with Creamy Avocado

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

Fresh Shrimp Ceviche with Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Fresh Shrimp Ceviche with Creamy Avocado

Savor the bright, refreshing flavors of this Fresh Shrimp Ceviche with Creamy Avocado. Plump shrimp are marinated in zesty lime juice with diced tomato, crisp cucumber, and finely chopped red onion, then gently folded with creamy avocado and fragrant cilantro for a light, satisfying meal that’s perfect for any time of day.

NUTRITION

397kcal
Protein
39.8g
Fat
21.2g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

150 grams Shrimp (cooked)

1 medium Avocado (approx. 150g edible portion)

1 small Tomato (approx. 100g)

1/4 Cucumber (approx. 50g)

1 slice Red Onion (approx. 25g)

1 Lime (juice of)

1 teaspoon Olive Oil

2 tablespoons Fresh Cilantro

PREPARATION

  • 1

    Prepare the shrimp by peeling and deveining if necessary, then cut them into bite-sized pieces. If using pre-cooked shrimp, simply chop them.

  • 2

    Dice the tomato, peel and dice the cucumber, and finely slice the red onion. Place all these vegetables in a medium bowl.

  • 3

    Cut the avocado in half, remove the pit, and dice the flesh. Add the avocado to the vegetable mixture.

  • 4

    Squeeze the juice of one fresh lime over the shrimp and vegetables. Drizzle with olive oil and gently toss to combine.

  • 5

    Season the mixture with a pinch of salt and freshly ground black pepper, then fold in chopped fresh cilantro.

  • 6

    Let the ceviche sit for about 10 minutes in the refrigerator to allow the flavors to meld before serving.