Name: Shrimp & 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 Roma tomato; 0.25 cup Fresh cilantro; 3 tbsp Lime juice; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 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 & Avocado Ceviche

Succulent shrimp and creamy avocado tossed in a bright citrus marinade with crisp cucumbers and zesty red onion for a refreshing bite.

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NUTRITION

Protein

51.5g

Fat

22.4g

Carbs

21.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp

0.5 whole Avocado

0.5 cup Cucumber

0.25 cup Red onion

0.25 cup Roma tomato

0.25 cup Fresh cilantro

3 tbsp Lime juice

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Jalapeño

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PREPARATION

1
Bring a pot of water to a boil and blanch the shrimp for 2 minutes until pink and opaque.
2
Immediately transfer the shrimp to an ice bath to stop the cooking process and preserve the snap.
3
Drain the chilled shrimp, pat dry, and chop into bite-sized pieces before placing them in a glass bowl.
4
Add the diced cucumber, red onion, tomato, and minced jalapeño to the shrimp.
5
In a small bowl, whisk together the lime juice, olive oil, sea salt, black pepper, and garlic powder.
6
Pour the dressing over the shrimp mixture, add the cilantro, and gently fold in the cubed avocado just before serving.