YOUR SOLIN GENERATED RECIPE
Shrimp and Avocado Ceviche
Poached wild-caught shrimp tossed with creamy avocado and crisp cucumber in a bright, zesty lime marinade that provides a refreshing citrus snap.
INGREDIENTS
8 oz wild-caught shrimp
0.5 whole avocado
0.25 cup red onion
0.5 cup cucumber
0.5 cup roma tomato
0.25 cup fresh cilantro
0.25 cup lime juice
1 tsp extra virgin olive oil
0.5 tsp jalapeño
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Bring a medium pot of water to a boil and poach the shrimp for 2 to 3 minutes until they are pink and opaque.
Immediately transfer the shrimp to an ice bath to stop the cooking process, then drain and chop into bite-sized pieces.
In a large glass bowl, whisk together the lime juice, extra virgin olive oil, and minced jalapeño.
Add the finely diced red onion to the lime mixture and let it marinate for 5 minutes to mellow the sharp onion flavor.
Fold in the chopped shrimp, diced cucumber, and diced tomato until evenly coated.
Gently stir in the diced avocado and chopped cilantro, taking care not to mash the avocado to keep the texture distinct.
Season with sea salt and black pepper, then refrigerate for at least 10 minutes before serving to allow the flavors to meld.