Recipe Image

Ceviche-Stuffed Avocados

  • 20 m
  • 1 h
Hilary Meyer
“Rather than serving this easy mock shrimp ceviche with chips or tortillas, cut some carbs and pile the citrusy seafood in fresh avocado bowls for a fun and healthy presentation.”


    • Juice of 2 lemons
    • Juice of 2 limes
    • 1 teaspoon sugar
    • 6 ounces peeled cooked shrimp, chopped
    • ¼ cup chopped cucumber
    • 1 jalapeño, chopped
    • ¼ cup chopped tomato
    • 2 tablespoons chopped fresh cilantro
    • 1 tablespoon extra-virgin olive oil
    • ¼ teaspoon salt
    • 3 medium firm ripe avocados


  • 1 Combine lemon juice, lime juice and sugar in a medium nonreactive bowl and stir until the sugar is dissolved. Add shrimp and refrigerate for 45 minutes.
  • 2 Remove the shrimp from the bowl and discard liquid. Return the shrimp to the bowl and stir in cucumber, jalapeño, tomato, cilantro, oil and salt.
  • 3 Leaving the skin on, halve and pit the avocados. Top each avocado half with about ¼ cup of the shrimp mixture.
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