Ceviche-Stuffed Avocado

Low Sodium Low Phosphorus Low Protein Diabetes-Friendly Heart Healthy Dairy-Free Egg-Free Nut-Free Gluten-Free Mexican Seafood Dinner Lunch

Ceviche-Stuffed Avocado

Low Sodium Low Phosphorus Low Protein Diabetes-Friendly Heart Healthy Dairy-Free Egg-Free Nut-Free Gluten-Free Mexican Seafood Dinner Lunch
6 servings
Prep time: 20 minutes
Total time: 1 hour

Description

Rather than serving this easy mock shrimp ceviche with chips or tortillas, cut some carbs and pile the citrusy seafood in fresh avocado "bowls" for a fun and healthy presentation.

Directions

  1. Combine lemon juice, lime juice and sugar in a medium nonreactive bowl and stir until the sugar is dissolved. Add shrimp and refrigerate for 45 minutes.
  2. Remove the shrimp from the bowl and discard liquid. Return the shrimp to the bowl and stir in cucumber, jalapeño, tomato, cilantro, oil and salt.
  3. Leaving the skin on, halve and pit the avocados. Top each avocado half with about 1/4 cup of the shrimp mixture.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories223 cal
  • Total Fat17.2 g
  • Saturated Fat2.5 g
  • Cholesterol0 mg
  • Sodium137 mg
  • Carbohydrate Total12.3 g
  • Protein9 g
  • Phosphorus126 mg
  • Potassium626 mg
  • Fiber7 g
  • Calcium37 mg

Ingredients

  • Juice of 2 lemons
  • Juice of 2 limes
  • 1 teaspoon sugar
  • 6 ounces peeled cooked shrimp, chopped
  • ¼ cup chopped cucumber
  • 1 jalapeño, chopped
  • ¼ cup chopped tomato
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon salt
  • 3 medium firm ripe avocados

Ingredients

  • Juice of 2 lemons
  • Juice of 2 limes
  • 1 teaspoon sugar
  • 6 ounces peeled cooked shrimp, chopped
  • ¼ cup chopped cucumber
  • 1 jalapeño, chopped
  • ¼ cup chopped tomato
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon salt
  • 3 medium firm ripe avocados
  • Juice of 2 lemons
  • Juice of 2 limes
  • 1 teaspoon sugar
  • 6 ounces peeled cooked shrimp, chopped
  • ¼ cup chopped cucumber
  • 1 jalapeño, chopped
  • ¼ cup chopped tomato
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon salt
  • 3 medium firm ripe avocados

Description

Rather than serving this easy mock shrimp ceviche with chips or tortillas, cut some carbs and pile the citrusy seafood in fresh avocado "bowls" for a fun and healthy presentation.

Directions

  1. Combine lemon juice, lime juice and sugar in a medium nonreactive bowl and stir until the sugar is dissolved. Add shrimp and refrigerate for 45 minutes.
  2. Remove the shrimp from the bowl and discard liquid. Return the shrimp to the bowl and stir in cucumber, jalapeño, tomato, cilantro, oil and salt.
  3. Leaving the skin on, halve and pit the avocados. Top each avocado half with about 1/4 cup of the shrimp mixture.
© Meredith Operations Corporation. All rights reserved. Used with permission.

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