Stuffed Avocado with Spicy Crab Ceviche | V&V Supremo®

Ingredients

• 1 (6.5 oz.) can lump crab meat
• 2 Tbsp Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
• 2 Tbsp fresh cilantro, chopped
• 2 tsp red onion, finely diced
• 2 tsp pickled jalapeño, finely diced
• 1 Tbsp lemon zest
• 2 Tbsp fresh lemon juice
• ¼ tsp salt
• 1/8 tsp ground black pepper
• ¼ cup +1 Tbsp Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®
• 2 large avocados, sliced in half, pit removed
• 1 lime, cut into 4 wedges