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, zesty bite.
INGREDIENTS
8 oz shrimp
0.5 whole avocado
0.5 cup cucumber
0.5 cup roma tomato
2 tbsp red onion
2 tbsp fresh cilantro
2 whole limes
1 tsp olive oil
0.5 tsp chili powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Bring a pot of water to a boil, add the shrimp for 2 minutes until pink, then immediately plunge into an ice bath to chill.
Pat the chilled shrimp dry and cut into bite-sized pieces if they are large.
In a large glass bowl, whisk together the juice from the limes, olive oil, chili powder, sea salt, and black pepper.
Add the diced cucumber, tomato, red onion, and cilantro to the bowl, tossing well to coat in the dressing.
Gently fold in the shrimp and the diced avocado, taking care not to mash the avocado pieces.
Let the ceviche marinate in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.