YOUR SOLIN GENERATED RECIPE
Zesty Chili-Lime Shrimp Ceviche
Chilled shrimp marinated in bright lime juice and tossed with creamy avocado and crisp cucumbers for a refreshing, protein-packed meal.
INGREDIENTS
8 oz shrimp
0.5 whole avocado
1 cup cucumber
0.5 cup roma tomato
0.25 cup red onion
1 whole jalapeño
0.25 cup fresh cilantro
0.25 cup lime juice
1 tsp chili powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp extra virgin olive oil
PREPARATION
Bring a medium pot of water to a boil and poach the shrimp for 2-3 minutes until they are pink and opaque.
Drain the shrimp immediately and plunge them into a bowl of ice water to stop the cooking process.
Once the shrimp are completely cold, pat them dry and chop them into bite-sized pieces.
In a large glass bowl, whisk together the lime juice, olive oil, chili powder, sea salt, and black pepper.
Add the chopped shrimp to the bowl and toss thoroughly to ensure they are well coated in the marinade.
Fold in the diced cucumber, roma tomato, red onion, minced jalapeño, and fresh cilantro.
Gently stir in the diced avocado right before serving and let the mixture sit in the refrigerator for 15 minutes to allow the flavors to meld.