There’s nothing better than the lively, tangy ceviche for a warm summer day. Seafood, citrus, and sea-scented freshness in every bite. All infused with the Mexican flavours you can’t live without. There’s something even more exciting than shrimp ceviche, though, avocados filled with the coastal delight. We know, it sounds like a tough project, but you’ll be surprised how easy it is. 

The first thing you need to do is finding ripe avocados. So, here’s a pro tip: you know they’re perfect when they’re soft to the touch, while still firm.

You can also have a look at the stemmy area at the top of avocados; if you can remove it easily, then avocados are ready.

With our most important ingredient in hand, we’re ready to get started!

Shrimp Ceviche Stuffed Avocados. 

Serves four,

45-minute prep time.

INGREDIENTS

ingredients

2 avocados sliced in half. Spoon half the flesh out.

1 medium-sized white onion, diced.

2 ripe red tomatoes, diced. 

2 cups of boiled small shrimp, shelled. 

1 large orange, juiced.

2 limes, juiced.

1 cilantro sprig, chopped.

Salt to taste.

DIRECTIONS

1. In a mixing bowl, add the shrimp, tomatoes, onion, lime, and orange juice and salt.

2. Mix well and cover. Let the mixture rest for thirty minutes in the fridge

3. Before serving, remove from the fridge and add the cilantro and the avocado flesh you removed from the halved avocados.

4. Mix well and fill your avocado halves with the ceviche. Decorate with more cilantro and serve with a lime wedge. 

Enjoy these delicious stuffed avocados with a cold Mexican lager beer as a tasty appetiser or as a side dish for grilled fish.

Shrimp Ceviche Stuffed Avocados