Oregon Bay shrimp is always a favorite treat, and when mixed with melon, chilies, and served in warm grilled avocadoes it becomes a truly special summer meal. Try it with your favorite melon, such as Tuscan, cantaloupe, or watermelon, or a combination of them as we have here. They take the place of tomatoes in this, and it’s a wonderfully delicious and refreshing mix.

Instructions

  1. Combine all except avocados and Tajin. Taste and adjust seasonings as desired.
  2. Rub split avocados with a drizzle of olive oil. Mark briefly on hot grill. Divide shrimp ceviche amongst avocado halves, topping with a sprinkle of Tajin as desired. Serve immediately.

>> WATCH VIDEO

Serves: 6

Difficulty: easy

Prep time: 20 minutes

Cook time: 5 minutes

Diet: Keto, GF

This recipe is part of our Plates for Parkinson’s, presented by Market of Choice, cooking video series. It is brought to you by Chef Greg Cabeza at Market of Choice. Check out more Plates for Parkinson’s recipes here. Thank you Market of Choice for your support!