YOUR SOLIN GENERATED RECIPE
Zesty Chili-Lime Shrimp Ceviche with Avocado
Poached shrimp marinated in zesty lime juice and chili, tossed with creamy avocado and crisp vegetables for a refreshing, vibrant bite.
INGREDIENTS
8 oz shrimp
0.5 whole avocado
0.5 cup cucumber
0.25 cup red onion
0.5 cup roma tomato
1 whole jalapeño
0.25 cup fresh cilantro
3 tbsp lime juice
0.5 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 to 3 minutes until they turn pink and opaque.
Drain the shrimp and immediately plunge them into a bowl of ice water to preserve their snap and stop the cooking.
Once cold, pat the shrimp dry with a paper towel and chop them into half-inch pieces.
In a large non-reactive glass bowl, combine the chopped shrimp with lime juice, chili powder, sea salt, and black pepper.
Add the diced cucumber, red onion, tomato, and jalapeño to the bowl and toss thoroughly to combine.
Carefully fold in the diced avocado and chopped cilantro, being mindful not to mash the avocado.
Refrigerate the mixture for at least 10 minutes, allowing the zesty flavors to meld together before serving chilled.