YOUR SOLIN GENERATED RECIPE
Shrimp and Avocado Ceviche
Chilled shrimp marinated in zesty lime juice and tossed with creamy avocado, crisp cucumber, and aromatic cilantro for a refreshing and vibrant bite.
INGREDIENTS
8 oz Shrimp
0.5 whole Avocado
1 cup Cucumber
0.5 cup Roma tomato
0.25 cup Red onion
0.25 cup Fresh cilantro
3 tbsp Lime juice
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Bring a pot of water to a boil and blanch the shrimp for 2 minutes until pink and opaque.
Immediately transfer shrimp to an ice bath to stop the cooking process, then drain and chop into bite-sized pieces.
In a large glass bowl, combine the chopped shrimp with lime juice and let it marinate in the fridge for 15 minutes.
Dice the cucumber, tomato, red onion, and avocado into uniform pieces.
Add the diced vegetables, chopped cilantro, olive oil, sea salt, and black pepper to the shrimp mixture.
Gently toss all ingredients together until well combined and coated in the citrus dressing.
Serve chilled in a bowl or over a bed of greens for a clean, high-protein meal.