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; 1 cup Cucumber; 0.5 cup Roma tomato; 0.25 cup Red onion; 3 tbsp Lime juice; 1 tbsp Fresh cilantro; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Jalapeño

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 tossed in a vibrant lime marinade with creamy avocado and crisp cucumber for a refreshing and zesty bite.

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NUTRITION

Protein

48.5g

Fat

17.2g

Carbs

24.2g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp

0.5 whole Avocado

1 cup Cucumber

0.5 cup Roma tomato

0.25 cup Red onion

3 tbsp Lime juice

1 tbsp Fresh cilantro

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Jalapeño

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PREPARATION

1
If using raw shrimp, poach in boiling water for 2-3 minutes until pink, then immediately plunge into an ice bath to stop the cooking.
2
Peel, devein, and chop the chilled shrimp into bite-sized pieces and place them in a large glass mixing bowl.
3
Dice the cucumber, Roma tomato, and red onion into small, uniform pieces to ensure a perfect balance in every spoonful.
4
Finely mince the jalapeño and chop the fresh cilantro, adding them to the bowl with the shrimp and vegetables.
5
Pour the fresh lime juice over the mixture and season with sea salt and black pepper, tossing gently to combine all the flavors.
6
Cover the bowl and let it marinate in the refrigerator for at least 20 minutes to allow the shrimp to absorb the citrus.
7
Just before serving, dice the avocado and fold it gently into the ceviche to maintain its creamy texture without mashing.