Ingredients

• 3 large ripe avocados
• 1 lime wedge
• Kosher salt
• 1 pound fresh raw shrimp (I used Argentinian red shrimp), chopped
• 1 red Fresno chili, minced
• 1/2 cup finely diced white onion
• 2 tablespoons fresh cilantro, minced
• 2 tablespoons fresh lime juice
• 1/2 cup orange juice
• 2 tablespoons vegetable oil

Procedure

1. Cut in half the avocados. Peel the skin off, and dispose of the pits. Arrange the avocado halves on a serving platter. Squeeze lime wedge over the tops and sprinkle with kosher salt.
2. In a medium bowl, add the chopped raw shrimp, and then add the chili, onion, and cilantro. Mix well, and then add the 2 tablespoons lime juice. Stir, and let sit for 10 minutes.
3. Add the orange juice and vegetable oil, and stir well. Season to taste with kosher salt.
4. Spoon the ceviche into the hollow in each avocado half, and serve chilled.