YOUR SOLIN GENERATED RECIPE
Zesty Chili-Lime Shrimp Ceviche with Avocado
Chilled shrimp tossed with creamy avocado and crisp vegetables in a bright, zesty lime marinade that provides a refreshing snap in every bite.
INGREDIENTS
8 oz shrimp
0.5 whole avocado
0.5 cup cucumber
0.5 cup tomato
0.25 cup red onion
0.25 cup fresh cilantro
1 whole jalapeño
3 tbsp lime juice
1 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 them into an ice bath to stop the cooking.
Once chilled, peel and devein the shrimp if necessary, then chop them into bite-sized pieces and place in a large glass mixing bowl.
Add the diced cucumber, diced tomato, finely chopped red onion, minced jalapeño, and chopped cilantro to the bowl with the shrimp.
Pour the fresh lime juice over the mixture and sprinkle with chili powder, sea salt, and black pepper, tossing well to coat all ingredients.
Gently fold in the diced avocado, being careful not to mash the pieces so they remain intact and creamy.
Cover and refrigerate for at least 15 minutes to allow the lime juice to marinate the vegetables and shrimp before serving chilled.