Lynn's Avocado Stuffed Shrimp Ceviche
1/2 lb (225 g) small shrimp, peeled and deveined
1/4 cup (60 ml) fresh lemon juice
1/4 cup (60 ml) fresh lime juice
1 x tomato, seeded and chopped
1/2 sm onion, finely chopped
4 x pimiento-stuffed green olives, chopped
1 x Jalapeno pepper, seeded and finely chopped, or to taste
2 tbl (30 ml) extra-virgin olive oil
1 tbl (15 ml) chopped cilantro (coriander leaves)
Salt and freshly ground pepper to taste
1 x ripe avocado, halved and pitted
Lettuce leaves for garnish
Method :
Combine the shrimp, lemon juice, and lime juice in a non-reactive bowl and
refrigerate for 3 hours, or until the shrimp are firm and opaque.
Add the tomato, onion, olives, jalapeno, olive oil, cilantro, salt, and pepper
and stir to combine. Spoon into the avocado halves and serve on a bed of lettuce
leaves.
Serves 2.