California Avocado Ceviche

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  • Makes 12 appetizer servings



  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.