Fresh Lime Shrimp and Creamy Avocado Ceviche

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

Fresh Lime Shrimp and Creamy Avocado Ceviche

YOUR SOLIN GENERATED RECIPE

Fresh Lime Shrimp and Creamy Avocado Ceviche

A vibrant ceviche bursting with the bright flavors of fresh lime and zesty jalapeño, combined with succulent shrimp and creamy avocado. This refreshing dish is perfect for any time of the day, offering a delightful balance of tangy citrus, crisp vegetables, and smooth avocado texture, making it both a nutritious and satisfying meal.

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NUTRITION

454kcal
Protein
52.1g
Fat
22g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Shrimp (cooked, peeled) - 200g

1/2 medium Avocado - 100g

1 medium Tomato - 100g

1/4 cup chopped Red Onion - 40g

1/4 cup diced Cucumber - 40g

1 small Jalapeño - 14g

Juice of 1 Lime - 44g equivalent

Handful of Cilantro - 5g

1 tsp Olive Oil - 5g

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PREPARATION

  • 1

    If using raw shrimp, peel, devein, and cook them until just pink, then cool. For this recipe, pre-cooked shrimp works best.

  • 2

    Dice the tomato, cucumber, and avocado into small, uniform pieces. Finely chop the red onion, jalapeño, and cilantro.

  • 3

    In a large bowl, combine the shrimp, tomato, onion, cucumber, jalapeño, and avocado.

  • 4

    Squeeze the juice of one lime over the mixture and drizzle with olive oil.

  • 5

    Gently toss all ingredients together, ensuring the shrimp is well coated with the lime juice and olive oil.

  • 6

    Let the ceviche sit in the refrigerator for about 15 minutes to allow the flavors to meld.

  • 7

    Serve chilled, garnished with additional cilantro if desired.

Fresh Lime Shrimp and Creamy Avocado Ceviche

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

Fresh Lime Shrimp and Creamy Avocado Ceviche

YOUR SOLIN GENERATED RECIPE

Fresh Lime Shrimp and Creamy Avocado Ceviche

A vibrant ceviche bursting with the bright flavors of fresh lime and zesty jalapeño, combined with succulent shrimp and creamy avocado. This refreshing dish is perfect for any time of the day, offering a delightful balance of tangy citrus, crisp vegetables, and smooth avocado texture, making it both a nutritious and satisfying meal.

NUTRITION

454kcal
Protein
52.1g
Fat
22g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Shrimp (cooked, peeled) - 200g

1/2 medium Avocado - 100g

1 medium Tomato - 100g

1/4 cup chopped Red Onion - 40g

1/4 cup diced Cucumber - 40g

1 small Jalapeño - 14g

Juice of 1 Lime - 44g equivalent

Handful of Cilantro - 5g

1 tsp Olive Oil - 5g

PREPARATION

  • 1

    If using raw shrimp, peel, devein, and cook them until just pink, then cool. For this recipe, pre-cooked shrimp works best.

  • 2

    Dice the tomato, cucumber, and avocado into small, uniform pieces. Finely chop the red onion, jalapeño, and cilantro.

  • 3

    In a large bowl, combine the shrimp, tomato, onion, cucumber, jalapeño, and avocado.

  • 4

    Squeeze the juice of one lime over the mixture and drizzle with olive oil.

  • 5

    Gently toss all ingredients together, ensuring the shrimp is well coated with the lime juice and olive oil.

  • 6

    Let the ceviche sit in the refrigerator for about 15 minutes to allow the flavors to meld.

  • 7

    Serve chilled, garnished with additional cilantro if desired.