Avocado Seviche Recipe
Servings: 4
Ingredients
- Commission Serves: 4
- 1 1/2 lb fish fillets, scallops or possibly other shellfish cleaned, cut
- 2 x tomatoes, diced
- 2 x canned green chilies, diced into 1 inch cubes
- 2 Tbsp. Cilantro, chapped
- 1 c. extra virgin olive oil
- 1 x Clove garlic, chopped
- 1/2 c. white wine
- 1 x Onion, finely minced
- 1 tsp oregano
- 3 x or possibly 4 California avocados, cubed
- 1/2 tsp basil
- 3 c. rice cooked, warm
- 2 c. lime juice
Directions
- Place fish in large bowl, combine oil, wine oregano, basil and lime juice; pour over fish. Cover and chill at least 8 hrs. About 4 hrs before serving, add in tomatoes chilies, cilantro, garlic and onion. Return to refrigerator. Just before serving, add in avocado cubes lift seviche from marinade with slotted spoon and serve immediately over rice. (Makes 12 appetizer servings.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 533g | |
| Recipe makes 4 servings | |
| Calories 1252 | |
| Calories from Fat 644 | 51% |
| Total Fat 72.59g | 91% |
| Saturated Fat 10.28g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 24mg | 1% |
| Potassium 1076mg | 31% |
| Total Carbs 137.44g | 37% |
| Dietary Fiber 11.4g | 38% |
| Sugars 5.88g | 4% |
| Protein 13.73g | 22% |
