YOUR SOLIN GENERATED RECIPE
Zesty Chili-Lime Shrimp Ceviche with Avocado
Poached shrimp marinated in bright lime juice and chili, tossed with creamy avocado and crisp cucumbers for a refreshing, protein-packed bowl.
INGREDIENTS
8 oz shrimp
0.5 whole avocado
0.5 cup cucumber
0.25 cup red onion
1 whole jalapeño
0.25 cup fresh cilantro
4 tbsp lime juice
0.5 tsp chili powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp extra virgin olive oil
PREPARATION
Bring a medium pot of water to a boil and poach the shrimp for 2 to 3 minutes until they are opaque and pink.
Immediately transfer the shrimp to an ice bath to stop the cooking process, then drain and chop into bite-sized pieces.
In a large glass bowl, whisk together the lime juice, extra virgin olive oil, chili powder, sea salt, and black pepper to create the marinade.
Add the chopped shrimp to the bowl and toss thoroughly to ensure every piece is coated in the citrus mixture.
Dice the cucumber, red onion, and seeded jalapeño, then fold them into the shrimp along with the chopped fresh cilantro.
Gently stir in the diced avocado just before serving to maintain its creamy texture and prevent browning.
Allow the ceviche to chill in the refrigerator for 10 minutes to let the flavors meld before serving in a chilled bowl.