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Ceviche-Stuffed Avocado

Ceviche-Stuffed Avocado

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.


  • 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


  • 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.
  • 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.
  • Leaving the skin on, halve and pit the avocados. Top each avocado half with about ¼ cup of the shrimp mixture.



AUTHOR Hilary Meyer
BRAND EatingWell

YIELD 6 servings
ACTIVE TIME 20 minutes


Per serving 223 Calories
Total Fat 17 g
Saturated Fat 2 g
Mono Saturated Fat 12 g
Cholesterol 54 mg
Sodium 137 mg
Fiber 7 g
Protein 9 g
Potassium 626 mg
Added Sugars 1 g
Total Sugars 2 g
Calcium 37 mg
Folate 88 mcg
Omega-6 2 g
Vitamin E 4 mg
Zinc 1 mg
Vitamin B3 2 mg
Carbohydrate Servings 1

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