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; 0.5 cup Cucumber; 0.25 cup Red onion; 0.5 cup Roma tomato; 0.25 cup Fresh cilantro; 3 tbsp Lime juice; 1 tbsp Lemon juice; 0.5 tbsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 1 tsp Jalapeño

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 bright, zesty citrus marinade.

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NUTRITION

Protein

51.7g

Fat

22.5g

Carbs

23.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp

0.5 whole Avocado

0.5 cup Cucumber

0.25 cup Red onion

0.5 cup Roma tomato

0.25 cup Fresh cilantro

3 tbsp Lime juice

1 tbsp Lemon juice

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Jalapeño

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PREPARATION

1
Poach the shrimp in boiling water for 2 minutes until pink and opaque, then immediately shock in an ice bath to stop the cooking.
2
Peel and devein the chilled shrimp, then chop them into bite-sized pieces for even distribution.
3
Combine the chopped shrimp, diced red onion, cucumber, tomato, minced jalapeño, and cilantro in a large glass bowl.
4
Whisk together the lime juice, lemon juice, olive oil, sea salt, pepper, and garlic powder in a small jar.
5
Pour the citrus dressing over the shrimp mixture and toss gently to ensure every piece is well-coated.
6
Fold in the diced avocado just before serving to preserve its buttery texture and vibrant green color.