YOUR SOLIN GENERATED RECIPE
Zesty Chili-Lime Shrimp Ceviche with Avocado
Chilled shrimp marinated in bright citrus and chili, tossed with buttery avocado and crisp vegetables for a refreshing, protein-packed bite.
INGREDIENTS
8 oz shrimp
0.5 whole avocado
0.5 cup cucumber
0.5 cup tomato
0.25 cup red onion
1 whole jalapeño
0.25 cup fresh cilantro
0.25 cup lime juice
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp chili powder
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 and immediately plunge them into an ice bath to stop the cooking process.
Once completely cooled, chop the shrimp into bite-sized pieces and place them in a large glass mixing bowl.
Whisk together the lime juice, olive oil, sea salt, black pepper, and chili powder, then pour the mixture over the shrimp.
Add the diced cucumber, tomato, red onion, minced jalapeño, and chopped cilantro to the bowl and toss well.
Gently fold in the diced avocado, being careful not to mash the pieces so they stay intact.
Cover and refrigerate for at least 15 minutes to allow the flavors to meld before serving.