Ceviche-Stuffed Avocados

Rather than serving this easy shrimp ceviche with chips or tortillas, cut some carbs and pile the citrusy seafood in fresh avocado bowls for a fun and healthy presentation. This ceviche is a wonderful appetizer at dinnertime and it tastes just as good the next day for lunch. Shrimp is an excellent source of protein and omega-3 fatty acids. The American Heart Association recommends eating seafood twice per week. Avocados are rich in fiber and nutrients, including vitamins E, C & K as well as potassium and magnesium.

Makes: 6 servings
Time to cook: 60 minutes (20 minutes prep, 40 minutes marinating)

Ingredients

· Juice of 2 lemons

· Juice of 2 limes

· 1 teaspoon sugar

· 6 ounces peeled cooked or raw shrimp, chopped (or use shrimp meat)

· 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

Cooking Instructions

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 40 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.

Nutrition per serving
223 calories; 17 grams fat; 3 grams saturated fat; 12 grams carbohydrates; 7 grams dietary fiber; 2 grams sugar; 9 grams protein; 137 milligrams sodium

Recipe by Hilary Meyer, Eatingwell.com

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