YOUR SOLIN GENERATED RECIPE
Shrimp and Avocado Ceviche
Poached shrimp marinated in zesty lime juice and tossed with creamy avocado, crisp cucumber, and fresh cilantro for a bright and refreshing bite.
INGREDIENTS
8 oz Shrimp
0.5 whole Avocado
0.25 cup Lime juice
0.25 cup Red onion
0.5 cup English cucumber
0.5 cup Roma tomato
1 whole Jalapeño
0.25 cup Fresh cilantro
0.5 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Bring a pot of water to a boil, add the shrimp for 2 minutes until pink, then immediately plunge into an ice bath to stop the cooking.
Pat the chilled shrimp dry and cut into bite-sized pieces if they are large.
In a large glass bowl, whisk together the lime juice, extra virgin olive oil, sea salt, and black pepper.
Add the diced red onion, cucumber, roma tomato, and minced jalapeño to the bowl, tossing to coat in the lime dressing.
Fold in the shrimp and chopped cilantro, then cover and refrigerate for at least 15 minutes to allow the flavors to meld.
Just before serving, gently fold in the diced avocado to ensure it stays intact and creamy.