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; 0.25 cup roma tomato; 1 whole jalapeño; 0.25 cup cilantro; 3 tbsp lime juice; 0.5 tbsp 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 shrimp marinated in zesty lime juice with creamy avocado and crisp cucumbers for a refreshing and bright flavor profile.

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NUTRITION

Protein

50.5g

Fat

22.6g

Carbs

20.2g

SERVINGS

1 serving

INGREDIENTS

8 oz shrimp

0.5 whole avocado

0.5 cup cucumber

0.25 cup red onion

0.25 cup roma tomato

1 whole jalapeño

0.25 cup cilantro

3 tbsp lime juice

0.5 tbsp 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 and blanch the shrimp for 2 minutes until pink and opaque, then immediately plunge them into an ice bath to stop the cooking.
2
Drain the chilled shrimp, pat dry, and chop into bite-sized pieces before placing them in a large glass mixing bowl.
3
Add the lime juice and extra virgin olive oil to the shrimp, tossing thoroughly to ensure every piece is coated.
4
Fold in the diced cucumber, finely diced red onion, diced Roma tomato, and minced jalapeño.
5
Gently stir in the diced avocado and chopped cilantro, using a light touch to keep the avocado pieces intact.
6
Season the mixture with sea salt and black pepper, then refrigerate for at least 15 minutes to allow the acids to marinate the ingredients before serving.