YOUR SOLIN GENERATED RECIPE
Shrimp and Avocado Ceviche
Chilled shrimp tossed with creamy avocado and zesty lime juice, creating a refreshing and bright medley of flavors.
INGREDIENTS
8 oz Shrimp
0.5 whole Avocado
0.25 cup Red onion
0.5 cup Roma tomato
1 medium Jalapeño
0.25 cup Fresh cilantro
3 tbsp Lime juice
1 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Peel, devein, and steam the shrimp until pink and opaque, then transfer to an ice bath to chill completely.
Chop the chilled shrimp into bite-sized pieces and place them in a large glass mixing bowl.
Finely dice the red onion, Roma tomato, and jalapeño, ensuring all seeds are removed from the pepper for a milder heat.
Add the diced vegetables to the bowl with the shrimp and toss gently to combine.
In a small jar or bowl, whisk together the lime juice, extra virgin olive oil, sea salt, and black pepper.
Pour the dressing over the shrimp mixture and stir until every ingredient is well coated.
Carefully dice the avocado and fold it in along with the chopped fresh cilantro just before serving to maintain a vibrant and creamy texture.