YOUR SOLIN GENERATED RECIPE
Zesty Chili-Lime Shrimp Ceviche with Avocado
Poached shrimp marinated in bright citrus 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
0.5 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 large pot of water to a boil and poach the shrimp for 2-3 minutes until they are pink and opaque.
Drain the shrimp and immediately plunge them into an ice bath to stop the cooking process and keep them tender.
Once cooled, chop the shrimp into bite-sized pieces and place them in a large glass mixing bowl.
Whisk together the lime juice, chili powder, sea salt, and black pepper in a small bowl, then pour over the shrimp.
Add the diced cucumber, tomato, red onion, minced jalapeño, and chopped cilantro to the bowl and toss to combine.
Gently fold in the diced avocado just before serving to ensure it stays creamy and intact.
Let the ceviche chill in the refrigerator for 15 minutes to allow the zesty flavors to fully develop.