YOUR SOLIN GENERATED RECIPE
Zesty Shrimp Avocado Ceviche
Poached shrimp tossed with creamy avocado, crisp cucumber, and zesty lime juice for a refreshing and vibrant chilled salad.
INGREDIENTS
8 oz shrimp
0.5 whole avocado
0.5 cup cucumber
0.5 cup roma tomato
0.25 cup red onion
3 tbsp lime juice
1 tbsp jalapeño
2 tbsp fresh cilantro
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Bring a large pot of water to a boil with a pinch of salt.
Add the shrimp and poach for 2-3 minutes until they turn pink and opaque.
Quickly transfer the shrimp to a bowl of ice water to stop the cooking process and maintain a firm texture.
Drain the chilled shrimp and chop them into bite-sized pieces.
In a large non-reactive glass bowl, whisk together the lime juice, olive oil, sea salt, and black pepper.
Add the chopped shrimp, red onion, and minced jalapeño to the bowl and toss to coat thoroughly.
Gently fold in the diced cucumber, tomato, and avocado chunks, being careful not to mash the avocado.
Garnish with chopped cilantro and let the ceviche sit in the refrigerator for 15 minutes to allow the citrus to brighten the flavors.