Lobster Ceviche Avocado Bowls
Is there such a thing as too much ceviche? or too much avocado? If your answer is no for both, you're going to love this recipe!
Ingredients
- 2 ripe avocados
- 8 oz of imitation lobster meat (or the seafood of our choice)
- ⅓ of yellow pepper, diced
- 1 celery stalk, diced
- 1 tomato, diced
- 1 cilantro stack, minced
- 4 4 limes (juice)
- 1 1 lemon (juice)
- Salt and pepper to taste
Three types of onions, diced
- ⅓ of a yellow onion
- ⅓ of a red onion
- 6 green onions
Instructions
- Cut the onions, celery, pepper, and tomato in dices. Then, put them in a large bowl.
- Slice the lobster into squares and add it to the rest of the ingredients.
- Cut your lemons and limes in halves. Then squeeze them thoroughly. To retain the seeds, use a strainer. If you want to get the most out of them, use a fork. It's quite helpful!
- Season with salt and pepper to taste.
- Mix well with two spats until the juices wet all the ingredients. Then, place the ceviche in the fridge for 1 hour, so the lime and lemon juice can work their magic.
- Once the ceviche is done, cut avocados in half to make the bowls. If the holes are too shallow, scoop a bit of avocado and add it to the ceviche mix.
- Fill your avocado bowls with ceviche and enjoy a refreshing and zesty meal for a hot summer afternoon!
Video
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