These Shrimp Ceviche Stuffed Avocados are the perfect light lunch or appetizer for summer, no cooking required!
- 1 pound high-quality raw shrimp, peeled and deveined
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 1/3 cup fresh orange juice
- 1 cup diced cucumber
- 1 cup diced, seeded roma tomato
- 1 cup diced jicama
- 1 small jalapeno, seeded and diced
- 1 small shallot, finely diced
- 1/2 cup chopped fresh cilantro
- Sea salt and pepper
- 5 ripe avocados
- Spanish olive oil
- Clean, devein, and peel the shrimp (removing the tail, as well). Cut the shrimp into bite-sized pieces.
- Place shrimp in a bowl and cover with the lemon, lime, and orange juices. Cover in plastic wrap and let sit in the refrigerator for about 15-30 minutes, until the shrimp turns opaques and “cooks” from the acid. Check after 15 minutes and if the shrimp is not your desired texture, stir and let sit another 5-10 minutes before checking again. Note that letting the shrimp sit too long can result in rubbery or tougher shrimp.
- When the shrimp is cooked, mix in the cucumber, tomato, jicama, jalapeno, cilantro, shallot, and fresh cilantro. Combine and season to taste with sea salt and pepper.
- Cut each avocado in half and remove the pit. Stuff each avocado with a generous amount of the shrimp ceviche. Top the ceviche with a drizzle of Spanish olive oil, additional cilantro, and a squeeze of lime. Serve immediately.
The highest quality shrimp you can find should be used here. Even though the acid in ceviche will “cook” the shrimp, it is not cooked in a traditional manner. Those who need to avoid sushi and raw fish should also avoid ceviche.
- Serving Size: 1/2 avocado with ceviche
- Calories: 278
- Sugar: 2.4g
- Sodium: 121mg
- Fat: 20g
- Saturated Fat: 4g
- Carbohydrates: 13g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 96mg