YOUR SOLIN GENERATED RECIPE
Zesty Chili-Lime Shrimp Ceviche with Avocado
Chilled shrimp marinated in bright lime juice and chili flakes, tossed with creamy avocado and crisp vegetables for a refreshing and vibrant 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
3 tbsp Lime juice
0.5 tbsp Extra virgin olive oil
0.5 tsp Chili flakes
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Bring a small pot of water to a boil and blanch the shrimp for 2 minutes until opaque, then immediately plunge into an ice bath to stop the cooking.
Once chilled, drain the shrimp thoroughly and chop into bite-sized pieces if they are large.
In a large glass mixing bowl, whisk together the lime juice, extra virgin olive oil, chili flakes, sea salt, and black pepper.
Finely dice the cucumber, Roma tomato, red onion, and jalapeño, then add them to the bowl with the lime dressing.
Add the chilled shrimp and chopped fresh cilantro to the bowl, tossing gently to ensure everything is well-coated.
Carefully fold in the diced avocado just before serving to maintain its creamy texture and prevent it from mashing.
Let the ceviche sit for 5-10 minutes in the refrigerator to allow the flavors to meld before serving chilled.