From Chef Heather Christo
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Ingredients:
✅ 3 large ripe avocados
✅ 1 lime wedge
✅ 1 pound fresh raw shrimp chopped
✅ 1 red Fresno chili, minced
✅ ½ cup finely diced white onion
✅ 2 tbsp. fresh cilantro, minced
✅ 2 tbsp. fresh lime juice
✅ ½ cup orange juice
✅ 2 tbsp. vegetable oil
✅ kosher salt to taste
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Instructions:
Cut avocados in half. Remove skin and pits. Sprinkle with lime juice and kosher salt.
In medium bowl add chopped raw shrimp, chili, onion and cilantro. Mix well and then add lime juice. Stir and let sit for 10 mins.
Add orange juice and vegetable oil and stir well. Season to taste with kosher salt.
Spoon the Ceviche into each avocado and serve chilled.
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