YOUR SOLIN GENERATED RECIPE
Shrimp and Avocado Ceviche
Chilled shrimp marinated in zesty lime juice and tossed with creamy avocado, crisp cucumbers, and vibrant cilantro for a refreshing, protein-packed meal.
INGREDIENTS
8 oz Shrimp
0.5 whole Avocado
0.5 cup Cucumber
0.5 cup Tomato
0.25 cup Red onion
0.25 cup 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
PREPARATION
Bring a pot of water to a boil, add the shrimp for 2 minutes until pink, then immediately plunge into an ice bath to stop the cooking.
Drain the shrimp thoroughly and chop into bite-sized pieces if they are large.
In a large glass bowl, combine the diced cucumber, tomato, red onion, and chopped cilantro.
Whisk together the lime juice, olive oil, sea salt, black pepper, and garlic powder in a small jar to create the marinade.
Add the shrimp to the vegetable mixture and pour the dressing over the top, tossing gently to coat.
Fold in the diced avocado just before serving to maintain its buttery texture and prevent browning.