YOUR SOLIN GENERATED RECIPE
Zesty Chili-Lime Shrimp Ceviche with Avocado
Chilled shrimp marinated in a vibrant chili-lime dressing, tossed with creamy avocado and crisp cucumbers for a refreshing bite.
INGREDIENTS
8 oz Shrimp
0.5 whole Avocado
0.5 cup Cucumber
0.25 cup Red onion
1 whole Jalapeño
2 tbsp Fresh cilantro
3 tbsp Lime juice
0.5 tbsp Extra virgin olive oil
0.25 tsp Chili powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Bring a large pot of salted water to a boil and prepare an ice bath in a separate bowl.
Add the shrimp to the boiling water for 2 minutes until opaque, then immediately transfer them to the ice bath.
Peel, devein, and chop the chilled shrimp into half-inch pieces and place them in a large non-reactive glass bowl.
Whisk together the lime juice, olive oil, chili powder, sea salt, and black pepper in a small jar.
Pour the dressing over the shrimp and add the diced cucumber, red onion, and minced jalapeño.
Toss the mixture well, cover, and let it marinate in the refrigerator for 30 minutes.
Just before serving, gently fold in the diced avocado and cilantro to ensure the avocado stays firm and bright.