Name: Shrimp and Avocado Ceviche
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz shrimp; 0.5 whole avocado; 1 cup cucumber; 0.5 cup roma tomato; 0.25 cup red onion; 1 whole jalapeño; 0.25 cup fresh cilantro; 0.25 cup lime juice; 2 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp extra virgin olive oil

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

Poached shrimp tossed with creamy avocado and crisp vegetables in a zesty citrus marinade for a bright and refreshing finish.

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NUTRITION

Protein

51.1g

Fat

18.2g

Carbs

26.2g

SERVINGS

1 serving

INGREDIENTS

8 oz shrimp

0.5 whole avocado

1 cup cucumber

0.5 cup roma tomato

0.25 cup red onion

1 whole jalapeño

0.25 cup fresh cilantro

0.25 cup lime juice

2 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

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PREPARATION

1
Bring a small pot of water to a boil and cook the shrimp for 2 minutes until pink and opaque.
2
Transfer shrimp to an ice bath immediately, then drain and chop into bite-sized pieces.
3
In a large glass bowl, combine the chopped shrimp, diced cucumber, tomato, red onion, and jalapeño.
4
Whisk the lime juice, lemon juice, olive oil, sea salt, and black pepper in a separate small bowl.
5
Pour the citrus dressing over the shrimp and vegetables, tossing well to coat evenly.
6
Gently fold in the diced avocado and cilantro to keep the avocado pieces intact and creamy.
7
Chill in the refrigerator for 15 minutes before serving to allow the bright flavors to meld.