Shrimp Ceviche Stuffed Avocados

1 lb jumbo cooked shrimp, peeled and deveined

1/2 red pepper, seeded and finely chopped

1/4 cup finely chopped red onion

1/4 cup finely chopped green onion

1/2 jalapeño, seeded and finely chopped

1 tomato, finely chopped

2 Tbsp cilantro

1/8 cup fresh orange juice

6 Tbsp fresh lime juice

1/2 tsp sea salt

1/4 freshly ground black pepper

2 avocados

Directions
Remove shrimp tails and discard. Cut each shrimp into three or four peices. In a bowl, combine shrimp with al other ingredeints except avocados. Refrigerate for 15 minutes to allow flavors to combine.

Cut avocados in half and remove pits. Using a large spoon, scoo avocados out of their skins. Spoon ceviche into center of each avocado half, allowing it to overflow. Serve immediately. (can use a base of salad greens for added fiber and fullness)

Serving Size: makes 4 1Cup/240ml ceviche and 1/2 avocado per serving

Number of Servings: 4

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 281.0

• Total Fat: 14.7 g
• Cholesterol: 221.0 mg
• Sodium: 555.8 mg
• Total Carbs: 13.1 g
• Dietary Fiber: 6.9 g
• Protein: 26.2 g