California Avocado Ceviche

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

Directions

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