Name: Citrus Shrimp and Avocado Ceviche
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz shrimp; 0.25 whole avocado; 0.5 cup cucumber; 0.25 cup red onion; 1 medium jalapeño; 0.25 cup fresh cilantro; 3 tbsp lime juice; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 medium corn tortilla

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

YOUR SOLIN GENERATED RECIPE

Citrus Shrimp and Avocado Ceviche

Shrimp blanched and marinated in zesty lime and lemon juice, tossed with creamy avocado and crisp cucumber for a refreshing and vibrant finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.6g

Fat

11.1g

Carbs

30g

SERVINGS

1 serving

INGREDIENTS

8 oz shrimp

0.25 whole avocado

0.5 cup cucumber

0.25 cup red onion

1 medium jalapeño

0.25 cup fresh cilantro

3 tbsp lime juice

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 medium corn tortilla

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Bring a pot of water to a boil and blanch the shrimp for 2 minutes until pink, then immediately plunge into an ice bath.
2
Chop the chilled shrimp into bite-sized pieces and place them in a large glass bowl.
3
Add the lime juice and lemon juice to the shrimp and let marinate in the refrigerator for 15 minutes.
4
Dice the cucumber, red onion, jalapeño, and avocado into small, uniform pieces.
5
Gently fold the diced vegetables and chopped cilantro into the marinated shrimp.
6
Season the mixture with sea salt and black pepper, stirring carefully to avoid mashing the avocado.
7
Cut the corn tortilla into triangles and toast in an oven or air fryer until they reach a satisfying crunch.
8
Serve the ceviche in a chilled bowl with the toasted tortilla chips on the side.