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; 0.5 cup Cucumber; 0.25 cup Red onion; 0.25 cup Tomato; 1 whole Jalapeño; 0.25 cup Fresh cilantro; 0.5 cup Lime juice; 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

Poached shrimp marinated in zesty lime juice and tossed with creamy avocado and crisp cucumber for a refreshing, nutrient-dense bite.

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NUTRITION

Protein

52g

Fat

18.2g

Carbs

28.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp

0.5 whole Avocado

0.5 cup Cucumber

0.25 cup Red onion

0.25 cup Tomato

1 whole Jalapeño

0.25 cup Fresh cilantro

0.5 cup Lime juice

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Bring a small pot of water to a boil and poach the shrimp for 2 minutes until just pink and opaque.
2
Immediately transfer the shrimp to a bowl of ice water to stop the cooking process and maintain a firm snap.
3
Drain the chilled shrimp, pat dry with a paper towel, and cut into bite-sized pieces.
4
In a large glass or ceramic bowl, combine the shrimp with the fresh lime juice and let marinate in the refrigerator for 10 minutes.
5
Stir in the diced cucumber, red onion, tomato, minced jalapeño, and chopped cilantro.
6
Gently fold in the diced avocado, being careful not to mash it so the pieces stay velvety and intact.
7
Season with sea salt and black pepper, then serve immediately in chilled bowls for maximum freshness.