Shrimp Ceviche-Stuffed Avocados
Try this Shrimp Ceviche-Stuffed Avocados recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
dairy free
pescatarian
- 2 tablespoons vegetable oil
- kosher salt
- 2 tablespoons fresh cilantro minced
- 2 tablespoons fresh lime juice
- 1/2 cup orange juice
- 3 large ripe avocados
- 1 lime wedge
- 1 pound fresh raw shrimp (i used argentinian red shrimp) chopped
- 1 red fresno chili minced
- 1/2 cup finely diced white onion
- Carbohydrate 12.2203895862085 g
- Cholesterol 0 mg
- Fat 18.2062968765145 g
- Fiber 7.10495813718083 g
- Protein 2.25048958352448 g
- Saturated Fat 2.39523114594737 g
- Serving Size 1 1 serving (215g)
- Sodium 32.7716583336291 mg
- Sugar 5.1154314490277 g
- Trans Fat 0.998660416711281 g
- Calories 205 calories
Cut in half the avocados. Peel the skin off, and dispose of the pits. Arrange the avocado halves on a serving platter. Squeeze lime wedge over the tops and sprinkle with kosher salt. In a medium bowl, add the chopped raw shrimp, and then add the chili, onion, and cilantro. Mix well, and then add the 2 tablespoons lime juice. Stir, and let sit for 10 minutes. Add the orange juice and vegetable oil, and stir well. Season to taste with kosher salt. Spoon the ceviche into the hollow in each avocado half, and serve chilled.
