Shrimp and Melon Ceviche in Grilled Avocado

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Avocado Shrimp

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

Serves: 6
Difficulty: easy
Prep time: 20 minutes
Cook time: 5 minutes
Diet: Keto, GF


1½ lb Oregon Bay shrimp, rinsed, drained
2 limes, juice of
1 lemon, juice of
2 c melon, diced small (watermelon, cantaloupe, honeydew or other)
1 sm red or white onion, diced fine
1 jalapeño or half a serrano, seeded and minced
¼ c fresh cilantro, rough-chopped
pinch each salt and pepper, to taste
1 T extra virgin olive oil
3 ripe but firm avocados, split and pitted
Tajin for seasoning, as desired

Grilled Baby Vegetable Skewers with Garlic and Herbs
6 skewers, bamboo or metal
1 lb each baby squash, red onion and red bell pepper, cut bite-size (or sub other vegetables)
3 T extra virgin olive oil
2 T each fresh parsley and cilantro, chopped
1 T garlic, minced
pinch each salt and pepper


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

Grilled Baby Vegetable Skewers with Garlic and Herbs
Toss all well. Thread vegetables snugly onto skewers, alternating colors and types. Grill until marked on each side (should be crisp-tender). Drizzle with olive oil and a pinch of salt and pepper. Serve immediately.