Ceviche-Stuffed Avocados

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.

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.

Leaving the skin on, halve and pit the avocados. Top each avocado half with about 1/4 cup of the shrimp mixture.