YOUR SOLIN GENERATED RECIPE
Zesty Chili-Lime Shrimp Ceviche with Avocado
Chilled poached shrimp marinated in a vibrant chili-lime dressing and tossed with buttery avocado and crisp vegetables for a refreshing bite.
INGREDIENTS
8 oz shrimp
0.5 whole avocado
0.25 cup red onion
0.5 cup cucumber
0.5 cup roma tomato
2 tbsp lime juice
1 tsp extra virgin olive oil
0.25 tsp red chili flakes
0.25 tsp sea salt
0.25 tsp black pepper
2 tbsp fresh cilantro
PREPARATION
Bring a medium pot of water to a boil and poach the shrimp for 2 to 3 minutes until they are pink and opaque.
Immediately transfer the shrimp to an ice bath to stop the cooking process, then drain and chop into bite-sized pieces.
In a large glass bowl, whisk together the lime juice, olive oil, red chili flakes, sea salt, and black pepper to create the marinade.
Finely dice the red onion, cucumber, and roma tomato, adding them directly into the bowl with the dressing.
Fold in the chilled shrimp and chopped cilantro, tossing until every ingredient is thoroughly coated in the zesty dressing.
Gently stir in the diced avocado just before serving to keep the pieces intact and creamy.