YOUR SOLIN GENERATED RECIPE
Shrimp and Avocado Ceviche
Chilled shrimp marinated in zesty lime juice and tossed with creamy avocado and crisp vegetables for a bright, refreshing bite.
INGREDIENTS
8 oz Shrimp
0.5 whole Avocado
1 cup Cucumber
0.5 cup Tomato
0.25 cup Red onion
1 whole Jalapeño
0.25 cup Cilantro
4 tbsp Lime juice
1 tsp Extra virgin olive oil
0.5 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Dice the raw peeled and deveined shrimp into half-inch pieces and place them in a large glass or ceramic bowl.
Pour the lime juice over the shrimp ensuring they are fully submerged and let them marinate in the refrigerator for about 15 to 20 minutes until they turn opaque and firm.
While the shrimp marinates finely dice the cucumber tomato and red onion then mince the jalapeño and cilantro.
Once the shrimp is ready drain about half of the excess lime juice from the bowl.
Gently fold the diced cucumber tomato red onion jalapeño and cilantro into the shrimp mixture.
Drizzle with extra virgin olive oil and season with sea salt and black pepper stirring gently to combine.
Dice the avocado into small cubes and fold them in carefully at the very end to maintain their creamy texture before serving chilled.