Disclosure: This is a sponsored post between Latina Bloggers Connect and FritoLay. All opinions and the recipe are my own.

If you know me well, then you know for a fact that my house has a personal cabinet dedicated to chips (if we don’t have a minimum of 5 bags in the house then their will be a  problem), we eat chips with everything and since I could speak my number one chip has always been Lays. I also enjoy bringing friends together for a great time. Last Tuesday my friends and I got a jump start on Cinco de Mayo with Lay’s #StaxQueRico flavors. I asked all my guests to come over, sort of potluck style, and to bring a dip that would pair well with the new Stax crisps or a dish inspired by the crisps. It was a complete success…. All sorts of yummy dishes made their way into my kitchen and we had an amazing time. Here is what we had: pork adobada, strawberry mango salsa, spicy avocado sauce, hot dogs topped with stax Adobadas crisps, chicharrone chicken, chile verde, sangria, bloody marys, and my bacon bean dip and fish ceviche.

Check out these pictures from the party:

Ingredients for Fish Ceviche:

• 3 – cups of freshly squeezed lemon juice
• 2 – cups of finely chopped white fish (either halibut or tilapia, or a mixture of both)
• 3/4 – cup finely chopped red onion
• 1 – cup finely chopped tomato
• 3/4 – cup finely chopped cucumber
• 1/2 – cup finely chopped cilantro
• 1/2 – tablespoon garlic powder
• 1 – tablespoon salt
• 2 – ripe avocados (diced)
• Tapatio (optional)

Directions:

1. Add lemon juice to a large bowl, then add in the small fish chunks. Place in the fridge, and allow to refrigerate for 5 hours or overnight.
2. Next chop red onion, tomato, cilantro and cucumber. Add all veggies to fish/lemon mixture.
3. Give it a good mix then add garlic powder and salt. Mix to combine.
4. Cover bowl with plastic wrap and place back in fridge, and allow to refrigerate for 1 additional hour.
5. Right before serving mix in avocado chunks.
6. Serve right away.

Avocados from Mexico sent me to NYC for the BlogHer12 conference.  It was a wonderful experience talking to people about what comes to mind when they hear the words “Avocados from Mexico” and “Abuelita.”  I had such a rip roaring time meeting bloggers I’ve known from the internet and meeting up with friends I only get to see every so often.  Connecting with my peers in person instead of a screen, hearing what they have to say first hand.  I learned.  I danced.  I ate and I socialized…. Isn’t that what conferences are all about?

The New York summer weather had me sweating up a storm, it was hotter than Hades. The humid hot air made me crave my Abuelita Yadira’s fresh Shrimp Ceviche.  She always made sure to chop up plenty of avocados into the tangy cool meal and if I was lucky, she would serve me in the avocado shells with a side of tostadas. The minute I got back to LA I had to make a batch of what comes to mind when I hear the words “Avocados from Mexico” and “Abuelita.”

Ingredients for Shrimp Ceviche:

1/2 – cup of lime juice

2 1/2 – cups of lemon juice

2 – pounds raw shrimp (deveined, peeled, and minced)

2 – cups minced tomatoes

1 – cup thinly sliced red onion

1 – cup minced cucumber

1/2 – cup green onion (chopped)

1/2 – cup cilantro leaves

1/2 – cup minced jalapeno

2 1/2 – cups Avocado chunks

salt and pepper to taste

2 – tablespoons Tapatio

1/2 – tablespoon garlic powder

pinch of oregano

In a large bowl juice lime and lemons. Then mince shrimp to 1/4 of an inch pieces. Add shrimp to lime, lemon juice, then cover bowl with plastic wrap and place in the fridge for a minimum of 3 hours or overnight.

In the meantime chop and mince the rest of the ingredients.

Then pour it into the shrimp lime lemon mixture.

Give it a good mix, and serve in a avocado shell or a bowl. I enjoy eating mine with a tostada and an extra squeeze of lime.

Disclosure: This is a sponsored post on behalf of Avocados from Mexico and Latina Bloggers Connect. The recipe is mine and my Abuelita’s and the opinions are my own!  Yes, and without a doubt #ILoveAvocados #AmoLosAguacates

All photos taken by: Nicole Presley and Mando Lopez