AVOCADO CEVICHE
Place fish in large bowl, combine Pacifica Culinaria All Natural Avocado Oil, wine, oregano, basil and lime juice; pour over fish. Cover and refrigerate at least 8 hours. About 4 hours before serving, add tomatoes chilis, cilantro, garlic and onion. Return to refrigerator. Just before serving, add Mayan Pearl Avocado cubes, lift ceviche from marinade with slotted spoon and serve immediately over rice. (Makes 12 appetizer servings.)
All contents and photography © 2007-2009 Pacifica Culinaria
What you need:
- 3 - 4 Ripe Mayan Pearl Avocadoes, Cubed
- 1 1/2 Pounds Fish Fillets, Scallops or Other Shellfish Cleaned, Cut
- 2 Tomatoes, Diced
- 2 Canned Green Chilis, Diced into 1-inch Cubes
- 2 Tbsp Cilantro, Chopped
- 1 Cup Pacifica Culinaria All Natural Avocado Oil
- 1 Clove Garlic, Minced
- 1/2 Cup White Wine
- 1 Onion, Finely Chopped
- 1 Tsp Oregano
- 1/2 Tsp Basil
- 3 Cups Rice Cooked, Hot
- 2 Cups Fresh Lime Juice