- 1 pound small shrimp, poached and peeled
- 1/2 cup fresh tomato juice
- 3 tablespoons cilantro, chopped
- 2 cloves garlic, minced
- 3 slices sweet onion, finely diced
- 1 small jicama, diced
- 1 jalapeno pepper, seeded, finely diced (optional)
- 2 limes, juiced
- Salt and pepper to taste
- 2 ripe Hass Avocados from Mexico
- Thoroughly mix together all ingredients. Refrigerate 30 minutes.
- Just before serving, cut each Hass Avocado into halves and take out the seed.
- Spoon marinated shrimp into the Hass Avocado halves and serve.