YOUR SOLIN GENERATED RECIPE
Zesty Chili-Lime Shrimp Ceviche
Chilled shrimp marinated in a vibrant chili-lime dressing and tossed with creamy avocado and crisp vegetables for a refreshing, zesty bite.
INGREDIENTS
8 oz shrimp
0.5 whole avocado
0.5 cup cucumber
0.25 cup red onion
0.5 cup roma tomato
1 tbsp jalapeño
0.25 cup fresh cilantro
3 tbsp lime juice
1 tsp chili powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Bring a pot of water to a boil and blanch the shrimp for 2 minutes until pink, then immediately plunge into an ice bath to stop the cooking.
Chop the blanched shrimp into bite-sized pieces and place them in a large glass mixing bowl.
Small-dice the cucumber, red onion, and roma tomato, and finely mince the jalapeño before adding them to the bowl with the shrimp.
In a small ramekin, whisk together the lime juice, chili powder, sea salt, and black pepper until well combined.
Pour the chili-lime dressing over the shrimp and vegetable mixture, tossing gently to ensure everything is evenly coated.
Carefully fold in the diced avocado and freshly chopped cilantro just before serving to maintain their delicate texture and bright color.