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CALIFORNIA AVOCADO CEVICHE (OR SEVICHE)
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1 Ratings | 1 Comment(s)

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  • Preparation

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  • Cook Time

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  • Total Time

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Recipe Provided By

Ingredients

  • 1.500 1 ½ lbs.
    fish fillets, scallops or other shellfish cleaned, cut
  • 2.000 2
    tomatoes, diced
  • 2.000 2
    canned green chilis, diced into 1-inch cubes
  • 2.000 2 Tbsp.
    Cilantro, chopped
  • 1.000 1 cup
    olive oil
  • 1.000 1
    Clove garlic, minced
  • 0.500 ½ cup
    white wine
  • 1.000 1
    Onion, finely chopped
  • 1.000 1 tsp.
    oregano
  • 3.000 3
    or 4 Fresh California Avocados, cubed
  • 0.500 ½ tsp.
    basil
  • 3.000 3 cups
    rice cooked, hot
  • 2.000 2 cups
    lime juice

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Instructions

  1. Place fish in large bowl, combine oil, wine, oregano, basil and lime juice; pour over fish.
  2. Cover and refrigerate at least 8 hours.
  3. About 4 hours before serving, add tomatoes chilis, cilantro, garlic and onion. Return to refrigerator.
  4. Just before serving, add avocado cubes, lift seviche from marinade with slotted spoon and serve immediately over rice.
  5. (Makes 12 appetizer servings.)

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

Nutrition Information per Serving: 220 calories, 12g of fat, 25mg of cholesterol, 300mg of sodium and 15g of protein.

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Comments

  • Great Recipe

    I came to this site for a way to use two really special avocados and found some great recipes. This one looks particularly fresh, interesting and delicious. I have friends over soon..this recipe will be a part of the evening. Thanks for coming from California to Delaware!

    Submitted By Carol - Jul 13, 2011

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