YOUR SOLIN GENERATED RECIPE
Zesty Chili-Lime Shrimp Ceviche with Avocado
Chilled shrimp marinated in a bright chili-lime dressing, tossed with creamy avocado and crisp cucumbers for a refreshing, protein-packed meal.
INGREDIENTS
8 oz shrimp
0.5 whole avocado
0.5 cup cucumber
0.25 cup red onion
1 whole roma tomato
1 whole jalapeño
3 tbsp lime juice
1 tbsp extra virgin olive oil
0.25 cup fresh cilantro
0.5 tsp chili powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Bring a medium pot of water to a boil and blanch the shrimp for 2 minutes until pink and opaque, then immediately plunge into an ice bath to stop the cooking process.
Drain the shrimp thoroughly and chop into bite-sized pieces if they are large.
In a large glass bowl, whisk together the lime juice, extra virgin olive oil, chili powder, sea salt, and black pepper to create the marinade.
Add the diced cucumber, finely diced red onion, diced roma tomato, and minced jalapeño to the bowl, tossing well to coat in the dressing.
Gently fold in the chilled shrimp and chopped fresh cilantro, then cover and refrigerate for at least 15 minutes to allow the flavors to meld.
Just before serving, dice the avocado and fold it gently into the ceviche to maintain its creamy texture and prevent browning.