Mexican Avocado with Marinated Shrimp Recipe

Serves/Makes: 2

Ingredients:

• 1/2 pound small shrimp, shelled and deveined
• 1/2 cup or more fresh lime or lemon juice
• 1 medium tomato, peeled and chopped
• 1 canned jalapeno chili, rinsed, seeded and cut into strips
• 1 pimiento, chopped
• 1 tablespoon fresh coriander (cilantro), chopped, or parsley
• 1/2 small white onion, finely chopped
• 6 small pitted green olives, halved
• 4 tablespoons vegetable oil
• Salt and freshly ground pepper
• 1 large avocado, halved and pitted
• Lettuce leaves

How to cook Mexican Avocado with Marinated Shrimp:

• If small shrimp are not available, cut larger ones into 1/2-inch pieces.
• Put into a bowl with enough lime or lemon juice to cover, about 1/2 cup.
• Refrigerate for about 3 hours, or until the shrimp are opaque.
• Add the tomato, chili, pimiento, coriander, onion, olives, oil, and salt and pepper to taste. Toss lightly to mix.
• Spoon the shrimp mixture into the avocado halves and serve on plates garnished with lettuce leaves.

Notes:
The Mexican Avocado with Marinated Shrimp recipe very easy to prepare and so good!
The Mexican name for this recipe is Aguacate Relleno con Seviche de Camarones.

Comment:
Ceviche (also spelled as cebiche, seviche or cevice) is a form of citrus marinated seafood salad, popular in many Latin American countries, originating in the Viceroyalty of Peru.

This recipe for Mexican Avocado with Marinated Shrimp serves/makes: 2

The Mexican Avocado with Marinated Shrimp (Aguacate Relleno con Seviche de Camarones) recipe is adopted from The Book of Latin American Cooking by Elisabeth Lambert Ortiz 1994.

Main Ingredient: Shrimp
Preparation Method: Marinated/Uncooked 
Cuisine: Mexican