YOUR SOLIN GENERATED RECIPE
Shrimp and Avocado Ceviche
Chilled shrimp tossed with creamy avocado, crisp cucumber, and zesty lime juice for a refreshing and vibrant meal that bursts with citrusy brightness.
INGREDIENTS
8 oz shrimp
0.5 whole avocado
0.5 cup cucumber
0.25 cup red onion
0.5 cup roma tomato
1 whole jalapeño
0.25 cup fresh cilantro
0.25 cup lime juice
1 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Bring a medium pot of water to a boil, add the shrimp for 2 minutes until opaque, then immediately plunge them into an ice bath to stop the cooking.
Pat the chilled shrimp dry with a paper towel and chop into bite-sized pieces if they are large.
In a large glass bowl, whisk together the fresh lime juice, extra virgin olive oil, sea salt, and black pepper.
Add the diced cucumber, finely diced red onion, diced Roma tomato, and minced jalapeño to the bowl, tossing well to coat in the lime dressing.
Gently fold in the chilled shrimp and chopped cilantro until evenly distributed.
Carefully stir in the diced avocado just before serving to maintain its buttery texture and prevent it from browning.