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 diced cucumber; 0.25 cup finely diced red onion; 0.25 cup diced tomato; 2 tbsp chopped fresh 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; 1 pinch red pepper flakes

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

Citrus-marinated shrimp tossed with creamy avocado, crisp cucumber, and red onion for a bright and refreshing chilled salad.

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NUTRITION

Protein

51.5g

Fat

22.5g

Carbs

21.4g

SERVINGS

1 serving

INGREDIENTS

8 oz cooked shrimp

0.5 whole avocado

0.5 cup diced cucumber

0.25 cup finely diced red onion

0.25 cup diced tomato

2 tbsp chopped fresh 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

1 pinch red pepper flakes

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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, red onion, and tomato to the bowl with the shrimp.
3
Whisk together the lime juice, extra virgin olive oil, sea salt, black pepper, and garlic powder in a small jar.
4
Pour the dressing over the shrimp and vegetable mixture, tossing gently to coat everything evenly.
5
Carefully fold in the diced avocado and chopped cilantro to maintain the creamy texture of the avocado.
6
Sprinkle with red pepper flakes and let the ceviche chill in the refrigerator for 15 minutes before serving.