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MARGARITA SEAFOOD CEVICHE WITH CALIFORNIA AVOCADO PUREE
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Author: Grace-Marie Johnston, The Cooking School at Bristol Farms
Recipe Provided By

Get the party started with a delicious seafood ceviche marinated in citrus juices and tequila, plus creamy, Fresh California Avocado puree.

Ingredients

  • 1.000 1 lb.
    tilapia or red snapper filets (boneless/skinless), cut into ½-inch cubes
  • 1.000 1 lb.
    medium shrimp, cleaned and cut into ½-inch portions
  • 0.333 ⅓ cup
    orange juice
  • 0.333 ⅓ cup
    lime juice
  • 3.000 3 Tbsp.
    tequila
  • 2.000 2 Tbsp.
    chipotle in adobo, removed from the sauce then chopped
  • 0.000
    Kosher or sea salt and ground black pepper, to taste
  • 2.000 2
    large mangos, peeled, seeded and diced small
  • 0.500 ½ cup
    diced red onions (small dice)
  • 0.333 ⅓ cup
    cilantro leaves, roughly chopped
  • 2.000 2 Tbsp.
    jalapeño peppers, or more to taste, seeded and finely diced
  • 0.000

    California Avocado Puree

  • 3.000 3
    ripe, Fresh California Avocados, peeled, seeded and diced medium
  • 1.000 1 cup
    cilantro leaves and tender stems, loosely packed
  • 0.500 ½ cup
    sliced green onions
  • 0.250 ¼ cup
    orange juice
  • 0.250 ¼ cup
    lime juice
  • 0.250 ¼ cup
    canola or vegetable Oil
  • 2.000 2 Tbsp.
    honey
  • 1.000 1 tsp.
    ground cumin, dry pan toasted for 30 seconds
  • 0.000
    Kosher or sea salt and ground black pepper, to taste
  • 0.000

    Serving Ingredients

  • 1.000 1
    ripe, Fresh California Avocados, peeled, seeded and diced medium
  • 0.000
    Cilantro leaves – roughly chopped, for garnish
  • 0.000
    Tortilla chips, for garnish

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Instructions

  1. Combine the tilapia, shrimp, orange juice, lime juice, tequila, chipotle, salt and pepper in a shallow bowl or casserole. Cover and refrigerate for 1 hour or more.
  2. Just before serving, remove the seafood from refrigeration and stir in the mangos, onions, cilantro and jalapeño. If necessary, season again with salt and pepper.

California Avocado Puree Instructions

  1. Using a blender, puree (in 2 batches if necessary) the avocados, cilantro, onions, orange juice, lime juice, oil, honey and cumin until very smooth.  Season with salt and pepper.  If too thick, add more juice(s).
  2. Cover and refrigerate until chilled.

Serving Instructions

  1. Using shallow serving bowls, place a spoonful of the puree onto the bottom.
  2. Add a generous scoopful of the Ceviche into the middle
  3. Garnish with a sprinkle of the remaining avocadoes and cilantro. Serve with the chips.

 

 

Nutrition information per serving

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