YOUR SOLIN GENERATED RECIPE
Zesty Shrimp Avocado Ceviche
Chilled shrimp tossed with creamy avocado and crisp vegetables in a bright, zesty lime marinade that delivers a refreshing crunch.
INGREDIENTS
8 oz Shrimp
0.5 whole Avocado
0.25 cup Red onion
1 cup Cucumber
1 medium Tomato
1 small 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
PREPARATION
Bring a pot of water to a boil and blanch the shrimp for 2 minutes until pink, then immediately transfer to an ice bath to chill.
Peel and devein the chilled shrimp, then chop them into bite-sized pieces and place in a large glass mixing bowl.
Finely dice the red onion, cucumber, tomato, and jalapeño, adding them to the bowl with the shrimp.
In a small jar, whisk together the lime juice, extra virgin olive oil, sea salt, and black pepper until well combined.
Pour the dressing over the shrimp mixture, add the chopped cilantro, and toss gently to coat every ingredient.
Carefully fold in the diced avocado just before serving to maintain its buttery texture and prevent browning.