YOUR SOLIN GENERATED RECIPE
Zesty Chili-Lime Shrimp Ceviche with Avocado
Fresh shrimp poached and marinated in a vibrant chili-lime dressing, tossed with creamy avocado and crisp vegetables for a refreshing, zesty bite.
INGREDIENTS
8 oz shrimp
0.5 whole avocado
0.5 cup cucumber
0.5 cup roma tomato
0.25 cup red onion
1 whole jalapeño
0.25 cup fresh cilantro
0.25 cup lime juice
0.5 tbsp extra virgin olive oil
0.5 tsp chili powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Bring a pot of salted water to a boil and poach the shrimp for 2 minutes until pink and opaque.
Immediately transfer 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, chili powder, sea salt, and black pepper.
Add the chopped shrimp to the marinade and toss to coat, letting it sit for 10 minutes in the refrigerator.
Fold in the diced cucumber, tomato, red onion, minced jalapeño, and chopped cilantro.
Gently stir in the diced avocado just before serving to keep it firm and vibrant.
Serve chilled in a bowl or over a bed of mixed greens for a light and nutrient-dense meal.