Shrimp Ceviche Stuffed Avocados

Featured in the Honolulu Star-Advertiser on August 23, 2017.



Shrimp Ceviche Stuffed Avocados

  • 3 large ripe avocados, halved, skin and pit removed
  • 1 lime wedge
  • Kosher salt to taste
  • 1 pound fresh raw shrimp, chopped
  • 1 red Fresno chili, minced
  • 1/2 cup finely diced white onion
  • 2 tablespoons fresh Chinese parsley, minced
  • 2 tablespoons fresh lime juice
  • 1/2 cup orange juice
  • 2 tablespoons vegetable oil


  1. Arrange avocado halves on a serving platter.
  2. Sprinkle with lime juice and kosher salt.
  3. In a medium bowl, add shrimp, chili, onion and Chinese parsley.
  4. Mix well, add lime juice.
  5. Stir and let sit for 10 minutes or shrimp turns opaque.
  6. Add orange juice and vegetable oil; stir well.
  7. Season to taste with kosher salt.
  8. Spoon ceviche into the hollow in each avocado half and serve chilled.

Makes 6 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
220 calories, 16 g fat, 2 g saturated fat, 95 mg cholesterol, 450 mg sodium, 9 g carbohydrate, 5 g fiber, 1 g sugar, 12 g protein


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