YOUR SOLIN GENERATED RECIPE
Chilled shrimp marinated in zesty lime juice and tossed with creamy avocado and crisp garden vegetables for a bright, refreshing bite.
INGREDIENTS
8 oz Shrimp
0.5 whole Avocado
0.5 cup Cucumber
0.25 cup Red onion
0.5 cup Roma tomato
1 tbsp Jalapeño
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
PREPARATION
Bring a pot of water to a boil and blanch the shrimp for 2 minutes until pink, then immediately plunge into an ice bath.
Drain the shrimp well and chop into bite-sized pieces if they are large.
In a large glass bowl, whisk together the lime juice, extra virgin olive oil, sea salt, and black pepper.
Add the diced cucumber, red onion, Roma tomato, and minced jalapeño to the bowl and toss to coat.
Fold in the chilled shrimp and chopped cilantro, ensuring everything is well-incorporated.
Gently fold in the diced avocado last to maintain its shape and creamy texture.
Let the ceviche marinate in the refrigerator for at least 15 minutes before serving chilled.