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Ceviche dish
Read Time 8 min

Shrimp and Melon Ceviche in Grilled Avocado

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.

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

  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.

This recipe is brought to you by Chef Greg Cabeza at Market of Choice.

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