YOUR SOLIN GENERATED RECIPE
Zesty Chili-Lime Shrimp Ceviche with Avocado
Chilled shrimp marinated in bright lime juice and chili, tossed with creamy avocado and crisp vegetables for a refreshing, protein-packed bite.
INGREDIENTS
8 oz shrimp
0.5 whole avocado
0.5 cup cucumber
0.25 cup red onion
0.25 cup Roma tomato
2 tbsp lime juice
1 tbsp fresh cilantro
0.5 tsp chili powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Bring a small pot of water to a boil and blanch the shrimp for 2 minutes until pink and opaque, then immediately plunge into an ice bath.
Once cooled, chop the shrimp into bite-sized pieces and place them in a medium glass mixing bowl.
Add the lime juice, chili powder, sea salt, and black pepper to the shrimp, tossing well to ensure every piece is coated.
Fold in the diced cucumber, red onion, and Roma tomato to add crunch and vibrant color.
Gently stir in the diced avocado and fresh cilantro, being careful not to mash the avocado to maintain its buttery texture.
Let the ceviche chill in the refrigerator for 15 minutes to allow the zesty flavors to meld before serving.