Ceviche Stuffed Avocados


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A traditional dish originating along the northern coast of Peru, where the Pacific Ocean has provided its bounty for millennia, ceviche is a refreshing summertime treat that’s surprisingly easy to prepare. The ultimate no-cook cuisine comprising raw fish, shellfish and/or crustaceans, this ancient seafood salad is light, bright and tangy, utilizing acidic marinade to cure the delicate ingredients.

While the contents may vary depending on your liking and what’s fresh at the time, the common goal is always a light and zesty snack. While this recipe utilizes orange, lemon and lime juice with fresh Mayport shrimp, if you choose to substitute with a white, flaky fish like snapper or dolphin it’s best if it was swimming that day. While many ceviche recipes call for lengthy marinating times, 25 minutes will generally suffice. Any longer and the citrus flavoring will overpower this sweetness of the chilled shrimp. Pairing perfectly with a creamy avocado and transporting you to a tropical paradise, ceviche is best served with a crisp margarita. Enjoy!


  • 2 Hass avocado
  • ½ pound shrimp
  • ⅓ cup lemon juice
  • ⅓ cup lime juice
  • ⅓ cup orange juice
  • ¼ cup mini San Marzano tomatoes, diced
  • ½ cup cucumber, diced
  • ¼ cup tri color sweet peppers, diced
  • 2 tbsp. red onion, diced
  • 1 tbsp. cilantro, chopped
  • 1 tbsp. olive oil
  • Citrus sea salt
  • Pepper


Cut shrimp into ½ inch cubes and mix with citrus juice and onion. Cover and refrigerate for 25 minutes. Once the shrimp turn opaque, drain juice and stir in tomato, chive, cilantro, cucumber, citrus sea salt, and olive oil. Refrigerate for an additional 10 minutes, and then serve immediately. While there are many ways to plate ceviche, a large ripe Hass avocado provides the perfect vessel and helps tame the acidity. Leaving the skin on, halve and pit avocado. Spoon ceviche into the avocado bowls, sprinkle with fresh cracked pepper and garnish with cilantro.