To make ceviche with avocado, combine 1 chopped avocado, 1 cup halved grape tomatoes, 1 chopped jalapeño, 2 tablespoons chopped cilantro and 2 tablespoons of olive oil in a bowl. Over an 8-inch square glass baking dish, pour 1 1/2 cups of lime juice and 1/2 cup of orange juice through a sieve. Cut 1 1/4 pounds of red snapper into 1/4-inch slices, and place them into the dish. Refrigerate for four hours, drain, and top with the avocado salad.
Alternatively, make ceviche with avocado with cooked shrimp, red onion, aji amarillo pepper and fresh mango. Cut 1/2 red onion into thin slices, place them in a bowl of cold salted water, and let them soak for 10 minutes. Boil 3 cups of shrimp for two minutes in a pot of salted water, then drain and rinse with cold water. Trim the tails and devein the shrimp, then toss with 1 minced pepper and the juice of two limes.
Drain the onions, then add them to the shrimp. Add 1 chopped avocado and 1 chopped mango to the shrimp mix, and season with salt. Add 1/2 cup chopped cilantro leaves, and chill for 15 minutes. When ready to serve, cut 2 avocados in half, and remove the seeds. Hollow out some of the flesh, then place the ceviche into the avocado halves.