These gorgeous Shrimp Ceviche Stuffed Avocado’s are easy and full of healthy fat, protein and veggies. Great for a snack, appetizer or meal. Enjoy!
1 lb jumbo cooked shrimp, peeled and deveined
1/2 red pepper, seeded and finely chopped
1/4 C finely chopped red onion
1/4 C finely choped green onion
1/2 (or less) jalapeno pepper, seeded and finely chopped
1 tomato, finely chopped
2 T chopped cilantro
Juice of 1/2 orange (about 1/8 cup)
Juice of 2 limes (4 to 6 Tsp)
1/2 t sea salt
1/2 t freshly ground black pepper
Remove shrimp tails and discard. Cut each shrimp into three or four peices. In a bowl, combine shrimp with al other ingredeints except avocados. Refrigerate for 15 minutes to allow flavors to combine.
Cut avocados in half and remove pits. Using a large spoon, scoop avocados out of their skins. Spoon ceviche into center of each avocado half, allowing it to overflow. Serve immediately. (can use a base of salad greens for added fiber and fullness)
Serving Size: makes 4 1Cup/240ml ceviche and 1/2 avocado per serving
Number of Servings: 4