YOUR SOLIN GENERATED RECIPE
Shrimp and Avocado Ceviche
Poached shrimp tossed with creamy avocado, crisp cucumber, and zesty lime juice for a bright and refreshing chilled salad.
INGREDIENTS
8 oz Shrimp
0.5 whole Avocado
0.5 cup English cucumber
0.25 cup Red onion
0.5 cup Roma tomato
2 tbsp Fresh cilantro
3 tbsp Lime juice
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.13 tsp Garlic powder
PREPARATION
Bring a medium pot of water to a boil and poach the shrimp for 2 to 3 minutes until pink and opaque.
Drain the shrimp immediately and plunge them into an ice bath to stop the cooking process and keep them tender.
Once fully cooled, pat the shrimp dry and chop them into bite-sized pieces, then place them in a large glass mixing bowl.
Add the diced English cucumber, finely diced red onion, diced Roma tomato, and chopped fresh cilantro to the bowl with the shrimp.
In a separate small ramekin, whisk together the lime juice, extra virgin olive oil, sea salt, black pepper, and garlic powder.
Pour the lime dressing over the shrimp and vegetable mixture, tossing gently to ensure everything is evenly coated.
Carefully fold in the diced avocado just before serving to maintain its creamy texture and prevent it from mashing.