Difference between revisions of "California Avocado Ceviche"
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* 2 cups [[lime juice]] | * 2 cups [[lime juice]] | ||
| − | == | + | == Procedures == |
# Place in large bowl, combine [[oil]], wine, [[oregano]], [[basil]] and [[lime juice]]; pour over. | # Place in large bowl, combine [[oil]], wine, [[oregano]], [[basil]] and [[lime juice]]; pour over. | ||
# Cover and refrigerate at least 8 hours. | # Cover and refrigerate at least 8 hours. | ||
Latest revision as of 09:52, 15 July 2012
Description
- Makes 12 appetizer servings
Ingredients
- 1½ pounds fish fillets, scallops or other shellfish cleaned, cut
- 2 tomatoes, diced
- 2 canned green chiles, diced into 1-inch cubes
- 2 tbsp cilantro, chopped
- 1 cup olive oil
- 1 clove garlic, minced
- ½ cup white wine
- 1 onion, finely chopped
- 1 tsp oregano
- 3 or 4 genuine California avocados, cubed
- ½ tsp basil
- 3 cups rice cooked, hot
- 2 cups lime juice
Procedures
- Place in large bowl, combine oil, wine, oregano, basil and lime juice; pour over.
- Cover and refrigerate at least 8 hours.
- About 4 hours before serving, add tomatoes, chiles, cilantro, garlic and onion.
- Return to refrigerator.
- Just before serving, add avocado cubes, lift ceviche from marinade with slotted spoon and serve immediately over rice.
