YOUR SOLIN GENERATED RECIPE
Shrimp and Avocado Ceviche
Chilled shrimp marinated in zesty lime juice and tossed with creamy avocado and crisp cucumber for a refreshing, protein-packed meal.
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
0.5 tbsp Extra virgin olive oil
0.25 cup Cilantro
1 medium Jalapeño
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Bring a pot of water to a boil and poach the shrimp for 2-3 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, combine the chopped shrimp with the lime juice and let it sit for 10 minutes to marinate.
Dice the cucumber, tomato, and red onion into uniform small pieces and add them to the bowl with the shrimp.
Mince the jalapeño and finely chop the cilantro, then fold them into the mixture along with the olive oil, sea salt, and black pepper.
Gently fold in the diced avocado just before serving to maintain its creamy texture and prevent it from mashing.
Serve chilled in a bowl or over a bed of leafy greens for a light and vibrant meal.