YOUR SOLIN GENERATED RECIPE
Shrimp and Avocado Ceviche
Chilled shrimp marinated in zesty lime juice and tossed with creamy avocado, crisp cucumber, and red onion for a refreshing and bright citrus-forward bite.
INGREDIENTS
8 oz shrimp
0.5 whole avocado
0.5 cup cucumber
0.25 cup red onion
0.5 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
PREPARATION
If using raw shrimp, blanch in boiling water for 2 minutes until pink, then immediately plunge into an ice bath to stop cooking.
Chop the chilled shrimp into bite-sized pieces and place them in a large glass mixing bowl.
Add the lime juice and olive oil to the shrimp, tossing well to ensure every piece is coated in the bright citrus marinade.
Gently fold in the diced cucumber, red onion, and tomato to add crunch and color to the base.
Carefully stir in the cubed avocado and chopped cilantro, being mindful not to mash the avocado to maintain its creamy texture.
Season with sea salt and black pepper, then let the ceviche marinate in the refrigerator for 15 minutes before serving chilled.