Name: Zesty Chili-Lime Shrimp Ceviche with Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Shrimp; 0.5 whole Avocado; 1 cup Cucumber; 0.5 cup Roma tomato; 0.25 cup Red onion; 3 tbsp Lime juice; 1 tbsp Cilantro; 1 tsp Extra virgin olive oil; 0.5 tsp Chili powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 whole Jalapeño

Zesty Chili-Lime Shrimp Ceviche with Avocado

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

YOUR SOLIN GENERATED RECIPE

Zesty Chili-Lime Shrimp Ceviche with Avocado

Chilled shrimp marinated in bright lime juice and smoky chili, tossed with creamy avocado and crisp cucumber for a refreshing bite.

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NUTRITION

Protein

52.5g

Fat

22.9g

Carbs

26.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp

0.5 whole Avocado

1 cup Cucumber

0.5 cup Roma tomato

0.25 cup Red onion

3 tbsp Lime juice

1 tbsp Cilantro

1 tsp Extra virgin olive oil

0.5 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Jalapeño

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PREPARATION

1
Bring a medium pot of water to a boil and poach the peeled and deveined shrimp for 2 to 3 minutes until pink and opaque.
2
Immediately transfer the shrimp to an ice bath to stop the cooking process, then drain and chop into bite-sized pieces.
3
In a large glass mixing bowl, whisk together the lime juice, extra virgin olive oil, chili powder, sea salt, and black pepper.
4
Add the chopped shrimp, finely diced red onion, and minced jalapeño to the lime mixture, tossing well to coat.
5
Gently fold in the diced cucumber, diced Roma tomato, and chopped cilantro.
6
Cover the bowl and refrigerate for at least 30 minutes to allow the citrus to marinate the ingredients and the flavors to meld.
7
Just before serving, gently fold in the diced avocado to maintain its creamy texture and prevent browning.