Name: Shrimp and Avocado Ceviche
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Shrimp, peeled and deveined; 0.5 whole Avocado; 0.5 cup Cucumber; 0.25 cup Red onion; 0.25 cup Roma tomato; 0.25 cup Fresh cilantro; 3 tbsp Lime juice; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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

YOUR SOLIN GENERATED RECIPE

Shrimp and Avocado Ceviche

Fresh shrimp marinated in zesty lime juice and tossed with creamy avocado, crisp cucumber, and aromatic cilantro for a bright and refreshing bite.

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NUTRITION

Protein

50.4g

Fat

20.2g

Carbs

19.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp, peeled and deveined

0.5 whole Avocado

0.5 cup Cucumber

0.25 cup Red onion

0.25 cup Roma tomato

0.25 cup Fresh cilantro

3 tbsp Lime juice

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Bring a small pot of water to a boil, add the shrimp for 2 minutes until pink and opaque, then immediately plunge into an ice bath to stop the cooking.
2
Chop the chilled shrimp into bite-sized pieces and place them in a large glass mixing bowl.
3
Add the lime juice and extra virgin olive oil to the shrimp, tossing well to ensure every piece is coated.
4
Gently fold in the diced cucumber, finely diced red onion, diced tomato, and chopped cilantro.
5
Season the mixture with sea salt, black pepper, and garlic powder, stirring lightly to combine.
6
Carefully add the diced avocado last to maintain its creamy texture without mashing it.
7
Let the ceviche chill in the refrigerator for 15 minutes to allow the vibrant flavors to meld before serving.