Friday, August 23, 2013

Quick Shrimp Ceviche Stuffed Avocados


 Ingredients
• 1 lb / 454 g jumbo cooked shrimp, peeled and deveined...
• ½ red pepper, seeded and finely chopped
• ¼ cup / 60 ml finely chopped red onion
• ¼ cup / 60 ml finely chopped green onion
• ½ jalapeno pepper, seeded and finely chopped
• 1 tomato, finely chopped
• 2 Tbsp / 30 ml chopped cilantro
• Juice of ½ orange (about 2 Tbsp / 30 ml)
• Juice of 2 limes (4-6 Tbsp / 60-90 ml)
• ½ tsp / 2.5 ml sea salt
• ¼ tsp / 1.25 ml freshly ground black pepper
• 2 avocados

Preparation
1.Remove shrimp tails and discard. Cut each shrimp into three or four pieces. In a bowl, combine shrimp with all other ingredients except avocados. Refrigerate for 15 minutes to allow flavors to combine.
2.Cut avocados in half and remove pits. Using a large spoon, scoop avocados out of their skins. Spoon ceviche into center of each avocado half, allowing it to overflow. Serve immediately.

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