YOUR SOLIN GENERATED RECIPE
Zesty Chili-Lime Shrimp Ceviche with Avocado
Chilled poached shrimp marinated in a vibrant chili-lime dressing, tossed with creamy avocado and crisp garden vegetables for a refreshing and zesty bite.
INGREDIENTS
8 oz shrimp
0.5 whole avocado
0.5 cup cucumber
0.5 cup roma tomato
0.25 cup red onion
1 whole jalapeno
0.25 cup lime juice
2 tbsp fresh cilantro
0.5 tsp chili powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Bring a medium pot of water to a boil, then add the shrimp and poach for 2-3 minutes until 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, chili powder, sea salt, and black pepper to create the marinade.
Dice the cucumber, roma tomato, and red onion into small, uniform pieces and finely mince the jalapeno.
Add the chopped shrimp and prepared vegetables to the bowl with the lime marinade and toss thoroughly to coat.
Cover and refrigerate for at least 20 minutes to allow the flavors to meld and the shrimp to absorb the citrus.
Just before serving, gently fold in the diced avocado and fresh cilantro to maintain their texture and color.