Ceviche-filled avocados

Cooking Fish Ceviche-filled avocados

Ceviche is an attractive and fresh way to prepare fish. Here it is presented beautifully within the shell of an avocado with a side of corn chips.

Lables: Egg free Gluten free Sesame free Shellfish free Wheat free
  1. Combine the fish and lime juice in a bowl, season and leave for 15 minutes to 'cook'.
  2. Meanwhile, halve avocados, discarding stones. Scoop out flesh onto a board, leaving a 1cm layer in each avocado half to act as a bowl for the ceviche. Squeeze extra lime over halves to prevent discolouring.
  3. Roughly chop the avocado flesh and add to the bowl with the fish. Add the onion, be ans, corn, chilli, tomato and coriander, toss to combine, then leave for a further 5 minutes for the flavours to develop.
  4. Divide ceviche among avocado shells, then season and serve with corn chips.

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80g skinless firm white fish fillet , cut into 1cm cubes
Juice of 3 limes, plus extra wedges to squeeze
2 avocados
1/2 small red onion, finely chopped
1/3 cup canned turtle beans , rinsed
1/3 cup canned corn kernels
1 fresh jalapeno or other long green chilli, seeds removed, finely chopped
2 roma tomatoes, seeds removed, diced
1/3 cup roughly chopped coriander leaves
Corn chips, to serve

Adv

Autors
Preparation time
30
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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