Shrimp Ceviche Stuffed Avocados


1 ½ lb cooked, peeled, deveined, small Pacific Lush shrimp

6 large avocados, well washed

½ fresh mango, chopped

¼ red onion, finely chopped

1 Kirby cucumber, seedless and chopped

½ cup orange juice

2 Tbs lemon juice

3 Tbs cilantro, chopped

2 Tbs olive oil

Salt and pepper

1 Serrano pepper, chopped (optional)


Thaw shrimp and dry them on a paper towel. In a medium bowl, toss lemon juice and onion, and put in the refrigerator for 10 minutes. Remove onion from the fridge and add olive oil, orange juice, cilantro, salt and pepper, and stir. In a big bowl, combine shrimp, cucumber, mango, and the onion mixture. Season with salt and pepper to your taste. If desired, add the serrano pepper. Cut avocados in half, remove seed. Fill avocado halves with ceviche mixture. Enjoy!