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; 1 medium jalapeño; 3 tbsp lime juice; 1 tsp 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 poached shrimp tossed with creamy avocado and crisp cucumber in a zesty lime dressing for a refreshing and vibrant meal.

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NUTRITION

Protein

52g

Fat

20.1g

Carbs

21.1g

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

1 medium jalapeño

3 tbsp lime juice

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Bring a pot of water to a boil, add the peeled and deveined shrimp, and poach for 2-3 minutes until pink and opaque.
2
Drain the shrimp and immediately plunge them into an ice bath to stop the cooking process.
3
Once cooled, pat the shrimp dry and chop into bite-sized pieces if they are large.
4
In a large glass bowl, whisk together the lime juice, extra virgin olive oil, sea salt, and black pepper.
5
Add the diced cucumber, finely diced red onion, diced Roma tomato, minced jalapeño, and chopped cilantro to the bowl.
6
Gently fold in the poached shrimp and the diced avocado until well combined.
7
Cover and refrigerate for at least 15 minutes to allow the flavors to meld before serving.