Name: Shrimp and Avocado Ceviche
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz cooked shrimp; 0.5 whole avocado; 0.5 cup cucumber; 0.25 cup red onion; 0.5 cup roma tomato; 1 whole 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

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Shrimp and Avocado Ceviche

Chilled shrimp marinated in zesty lime juice and tossed with creamy avocado and crisp cucumber for a refreshing bite that feels like a coastal getaway.

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NUTRITION

Protein

52.0g

Fat

22.3g

Carbs

23.4g

SERVINGS

1 serving

INGREDIENTS

8 oz cooked shrimp

0.5 whole avocado

0.5 cup cucumber

0.25 cup red onion

0.5 cup roma tomato

1 whole 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

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PREPARATION

1
Chop the cooked shrimp into bite-sized pieces and place them in a large glass mixing bowl.
2
Add the diced cucumber, finely diced red onion, seeded and diced roma tomato, and minced jalapeño to the bowl.
3
Pour the fresh lime juice and extra virgin olive oil over the shrimp and vegetable mixture.
4
Season the mixture with sea salt and black pepper, tossing gently to ensure everything is evenly coated.
5
Carefully fold in the diced avocado and chopped cilantro, using a light touch to keep the avocado chunks intact.
6
Cover the bowl and let the ceviche chill in the refrigerator for 15 to 20 minutes to allow the citrus to brighten the flavors.
7
Give the mixture one final gentle stir and serve immediately while cold.