Ceviche-Stuffed Avocados
Ceviche-Stuffed Avocados
Cuisine: Mexican
Ingredients
- Juice from 1 lime
- ¼ teaspoon Sriracha sauce
- 3 teaspoons finely chopped serrano pepper
- ½ cup chopped onion
- ½ cup chopped cilantro
- ¼ teaspoon minced garlic
- 2 tablespoons olive oil
- 1 ½ cups diced tomatoes
- 1 cup chopped boiled shrimp
- 1/4 teaspoon salt
- 5 large avocados, cut in half
Instructions
- In a large bowl, combine all the ingredients except for the avocados. Stir until well coated.
- Cover with saran wrap, and place in refrigerator for at least 6 hours.
- Remove the ceviche from the refrigerator and uncover it.
- Slice the avocados in half, and remove the seeds.
- Scoop the ceviche into each avocado half, and serve.
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