Ceviche-Stuffed Avocados


Ceviche-Stuffed Avocados
Cuisine: Mexican
  • 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
  1. In a large bowl, combine all the ingredients except for the avocados. Stir until well coated.
  2. Cover with saran wrap, and place in refrigerator for at least 6 hours.
  3. Remove the ceviche from the refrigerator and uncover it.
  4. Slice the avocados in half, and remove the seeds.
  5. Scoop the ceviche into each avocado half, and serve.

Ceviche-Stuffed Avocados

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