Zesty Shrimp Avocado Ceviche

This is an example of a meal that Solin would create to include in your personalized meal plan.

Zesty Shrimp Avocado Ceviche

YOUR SOLIN GENERATED RECIPE

Zesty Shrimp Avocado Ceviche

Chilled shrimp marinated in bright lime juice and tossed with creamy avocado, crisp cucumbers, and spicy jalapeños for a refreshing, protein-packed bowl.

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NUTRITION

457kcal
Protein
49.5g
Fat
15.9g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

8 oz shrimp

0.25 whole avocado

0.25 cup red onion

0.5 cup cucumber

0.5 cup tomato

1 tbsp jalapeño

0.25 cup cilantro

3 tbsp lime juice

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 medium corn tortilla

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PREPARATION

  • 1

    Preheat your oven to 375°F. Slice the corn tortilla into small triangles, place them on a baking sheet, and bake for 8-10 minutes until they are crunchy and golden.

  • 2

    Ensure the shrimp is fully cooked, peeled, and deveined. Chop the shrimp into bite-sized pieces and place them in a large glass mixing bowl.

  • 3

    Pour the fresh lime juice and extra virgin olive oil over the shrimp, tossing well to ensure every piece is coated.

  • 4

    Add the finely diced red onion, diced cucumber, diced tomato, and minced jalapeño to the bowl.

  • 5

    Gently fold in the diced avocado and chopped cilantro, using a light touch to keep the avocado pieces intact.

  • 6

    Season the mixture with sea salt and black pepper, giving it one final gentle toss.

  • 7

    Place the bowl in the refrigerator for at least 15 minutes to allow the citrus to marinate the ingredients and the flavors to fully develop.

  • 8

    Serve the chilled ceviche in a shallow bowl with the warm, crispy tortilla chips on the side for scooping.

Zesty Shrimp Avocado Ceviche

This is an example of a meal that Solin would create to include in your personalized meal plan.

Zesty Shrimp Avocado Ceviche

YOUR SOLIN GENERATED RECIPE

Zesty Shrimp Avocado Ceviche

Chilled shrimp marinated in bright lime juice and tossed with creamy avocado, crisp cucumbers, and spicy jalapeños for a refreshing, protein-packed bowl.

NUTRITION

457kcal
Protein
49.5g
Fat
15.9g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

8 oz shrimp

0.25 whole avocado

0.25 cup red onion

0.5 cup cucumber

0.5 cup tomato

1 tbsp jalapeño

0.25 cup cilantro

3 tbsp lime juice

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 medium corn tortilla

PREPARATION

  • 1

    Preheat your oven to 375°F. Slice the corn tortilla into small triangles, place them on a baking sheet, and bake for 8-10 minutes until they are crunchy and golden.

  • 2

    Ensure the shrimp is fully cooked, peeled, and deveined. Chop the shrimp into bite-sized pieces and place them in a large glass mixing bowl.

  • 3

    Pour the fresh lime juice and extra virgin olive oil over the shrimp, tossing well to ensure every piece is coated.

  • 4

    Add the finely diced red onion, diced cucumber, diced tomato, and minced jalapeño to the bowl.

  • 5

    Gently fold in the diced avocado and chopped cilantro, using a light touch to keep the avocado pieces intact.

  • 6

    Season the mixture with sea salt and black pepper, giving it one final gentle toss.

  • 7

    Place the bowl in the refrigerator for at least 15 minutes to allow the citrus to marinate the ingredients and the flavors to fully develop.

  • 8

    Serve the chilled ceviche in a shallow bowl with the warm, crispy tortilla chips on the side for scooping.