YOUR SOLIN GENERATED RECIPE
Zesty Chili-Lime Shrimp Ceviche with Avocado
Blanched shrimp marinated in a vibrant chili-lime dressing, tossed with creamy avocado and crisp vegetables for a refreshing and zesty bite.
INGREDIENTS
8 oz shrimp
0.5 whole avocado
1 cup cucumber
0.5 cup roma tomato
0.25 cup red onion
1 whole jalapeño
0.25 cup fresh cilantro
0.25 cup fresh lime juice
0.5 tbsp extra virgin 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 shrimp for 2 minutes until pink, then immediately plunge into an ice bath to stop cooking.
Peel and devein the chilled shrimp, then chop into bite-sized pieces if they are large.
In a large glass bowl, whisk together the fresh lime juice, extra virgin olive oil, chili powder, sea salt, and black pepper.
Finely dice the cucumber, roma tomato, red onion, and jalapeño, then add them to the lime dressing along with the chopped cilantro.
Fold the chilled shrimp into the vegetable mixture and let marinate in the refrigerator for at least 15 minutes to meld flavors.
Gently fold in the diced avocado just before serving to maintain its creamy texture and prevent browning.