Name: Shrimp and Avocado Ceviche
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Wild-caught shrimp; 0.5 whole Avocado; 0.5 cup Roma tomato; 0.25 cup Red onion; 1 whole Jalapeño; 0.25 cup Fresh cilantro; 3 tbsp Lime juice; 1 medium Cucumber; 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 wild-caught shrimp tossed with zesty lime and creamy avocado, served alongside crisp cucumber slices for a refreshing crunch.

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NUTRITION

Protein

52.6g

Fat

15.6g

Carbs

27.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild-caught shrimp

0.5 whole Avocado

0.5 cup Roma tomato

0.25 cup Red onion

1 whole Jalapeño

0.25 cup Fresh cilantro

3 tbsp Lime juice

1 medium Cucumber

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
If using raw shrimp, bring a pot of water to a boil, add the shrimp for 2 minutes until pink and opaque, then immediately plunge into an ice bath to stop the cooking.
2
Peel, devein, and chop the chilled shrimp into bite-sized half-inch pieces.
3
In a large glass bowl, combine the chopped shrimp with the lime juice, finely diced red onion, and minced jalapeño (remove seeds for less heat).
4
Allow the mixture to marinate in the refrigerator for at least 15 minutes to let the flavors meld.
5
Gently fold in the diced Roma tomato, chopped fresh cilantro, and diced avocado until well combined.
6
Season with sea salt and black pepper, adjusting to your preference.
7
Slice the cucumber into thick rounds to serve as the base for the ceviche or as dipping chips.