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

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

Chilled shrimp marinated in zesty lime juice and extra virgin olive oil, tossed with creamy avocado and crisp cucumbers for a refreshing, vibrant bite.

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NUTRITION

Protein

50.1g

Fat

17.8g

Carbs

18.2g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp

0.25 whole Avocado

3 tbsp Lime juice

0.25 cup Red onion

0.5 cup Cucumber

0.5 cup Roma tomato

1 tbsp Jalapeño

0.25 cup Fresh cilantro

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Bring a pot of salted water to a boil, add shrimp, and cook for 2 minutes until pink; immediately transfer to an ice bath to chill.
2
Pat the chilled shrimp dry and chop into bite-sized pieces, then place in a large glass mixing bowl.
3
Add the lime juice and olive oil to the shrimp, stirring to coat evenly.
4
Finely dice the red onion, cucumber, and tomato, then fold them into the shrimp mixture.
5
Mince the jalapeño and chop the cilantro, adding them to the bowl along with sea salt and black pepper.
6
Gently fold in the diced avocado just before serving to maintain its buttery texture and prevent mashing.
7
Let the ceviche marinate in the refrigerator for 15-20 minutes to allow the flavors to meld before serving chilled.