Shrimp Ceviche with Avocado, gluten free

Avocado filled with shrimp ceviche

Serves 4

2 ripe avocados
1 cup small cocktail shrimp
1 medium red ripe tomato, chopped
juice from 1 lime
1/4 cup chopped fresh cilantro
kosher salt to taste

1. Prep Avocado: Cut avocados in half. Remove pit. Using a spoon, carefully run the spoon between the flesh and the peel of the avocado, removing the half in one piece. Repeat for the other avocado halves. Cut off a small portion of the bottom of the avocado halves so they stand up when turned over.

2. Make Shimp Filling: In a small bowl, toss the shrimp, tomato, lime juice and cilantro together to combine. Season with kosher salt to taste.

3. Assemble & Serve: To serve, place each avocado half on a small plate and divide the shrimp mixture evenly, filling the avocado. Garnish with a whole cilantro leaf on top. Enjoy!


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