Ceviche-Stuffed Avocados

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.

Ingredients

6 servings

  • Juice of 2 lemons
  • 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

Preparation

  • Prep

  • Ready In

  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, jalapeno, tomato, cilantro, oil and salt.
  3. Leaving the skin on, halve and pit the avocados. Top each avocado half with about ¼ cup of the shrimp mixture.

Nutrition information

  • Serving size: 1 avocado half, ¼ cup ceviche
  • Per serving: 223 calories;17.0 g fat(2.0 g sat); 7.0 g fiber; 12.0 g carbohydrates; 9.0 g protein; 88.0 mcg folate; 54 mg cholesterol; 2.0 g sugars; 0.0 g added sugars; 270.0 IU vitamin A; 25.0 mg vitamin C; 37.0 mg calcium; 1.0 mg iron; 137 mg sodium; 626.0 mg potassium
  • Nutrition Bonus: Vitamin C (42% daily value), Folate (22% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 3½ fat, 1 lean protein

Source: eatingwell.com

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