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.
Ingredients
1.5 lb. Oregon Bay shrimp
2 limes, juice of
1 lemon, juice of
2 cups melon, diced small (watermelon or other)
1 small red or white onion, diced fine
1 jalapeno or half a serrano, seeded and minced
¼ cup fresh cilantro, rough chopped
Pinch each salt and pepper, to taste
1 Tbsp extra virgin olive oil
3 ripe avocados, split and pitted
Tajin for seasoning, as desired
Instructions
- Combine all except avocados and Tajin. Taste and adjust seasonings as desired.
- 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.
This recipe is brought to you by Chef Greg Cabeza at Market of Choice.
