Prep. time: 10 minutes
Cooking time: None

A recipe from the Mexican region of Tampico

1. Remove the “strings” from the celery and chop it finely unless using a stalk from the heart.
2. Combine all the ingredients except the avocados.
3. Halve the avocados; remove the pit; sprinkle the avocado with lime juice to prevent it from darkening.
4. Scoop out the flesh, reserving the shells.
5. Combine the avocado flesh with the other ingredients; pile the mixture back into the shells and serve without delay.