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; 0.5 cup cucumber; 0.25 cup red onion; 0.5 cup roma tomato; 3 tbsp lime juice; 1 tbsp cilantro; 0.5 tsp chili powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp extra virgin olive oil; 0.5 medium 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

Blanched shrimp tossed with crisp cucumbers and creamy avocado in a vibrant chili-lime marinade for a refreshing and zesty bite.

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NUTRITION

Protein

52.3g

Fat

22.9g

Carbs

25.4g

SERVINGS

1 serving

INGREDIENTS

8 oz shrimp

0.5 whole avocado

0.5 cup cucumber

0.25 cup red onion

0.5 cup roma tomato

3 tbsp lime juice

1 tbsp cilantro

0.5 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

0.5 medium jalapeño

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PREPARATION

1
Bring a pot of water to a boil and blanch the shrimp for 2 minutes until pink, then immediately plunge into an ice bath to stop the cooking.
2
Chop the chilled shrimp into bite-sized pieces and place them in a large glass mixing bowl.
3
Add the diced cucumber, roma tomato, red onion, and minced jalapeño to the shrimp.
4
In a small jar, whisk together the lime juice, extra virgin olive oil, chili powder, sea salt, and black pepper until well combined.
5
Pour the chili-lime dressing over the shrimp and vegetable mixture, tossing gently to ensure everything is evenly coated.
6
Fold in the diced avocado and fresh cilantro just before serving to keep the avocado creamy and intact.