Peperoncini Shrimp Ceviche Stuffed Avocados

INGREDIENTS

2-3 medium Hass avocados
1 pound small medium shrimp peeled, deveined and cooked.
1 small tomato small diced
1/2 english cucumber small diced
1 small purple onion slivered
1 cup fresh pineapple small diced
8-10 pieces of Giuliano Sliced Peperoncini
1/4 cup parsley finely chopped
1 lime juice
1 small orange, the juice and the zest
2 tablespoons of the Giuliano Peperoncini brine
1/4 teaspoon garlic powder
1/4 teaspoon celery salt
Fresh pepper and salt to taste

DIRECTIONS

1.In a medium bowl combine chopped vegetables, shrimp, and the sliced peperoncini. Add lime juice, orange zest and juice, peperoncini brine, extra virgin olive oil, garlic powder, celery salt, Black pepper and salt to taste. Toss throughly, cover, refrigerate and let marinate for at least 30 minutes.

2. When ready to serve, cut Avocados in half length-wise, remove pit, and slice a sliver from the backside of each half to flatten the rounded side and make them stable on the plate. With a paring knife carefully cut the interior of the avocado into a grid.

3. Place each avocado half on a serving platter and stuff with the Peperoncini Shrimp Ceviche. Garnish with lime and orange wedges, chips and enjoy!