Ceviche Stuffed Avocados
This ceviche was made with fresh speckled trout. It is so refreshing and you can either stuff avocados or eat it out a bowl. This is a perfect appetizer for 4-5 people. Also, if you wish to go the vegan way you can substitute the fish for cauliflower and you wont know the difference!
1 1/2 lbs of fresh fish (trout, sea bass, tilapia) diced into cubes
15 -18 limes
4 tomatoes, diced very finely
3 Tablespoons minced garlic
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 red onion thinly sliced
1/2 yellow onion thinly sliced
1 green bell pepper
2 Serrano peppers, chopped seeded (unseeded if you don't want it too spicy)
1/2 cup of cilantro and extra for garnish
2 semi firm avocados
Add the cubed fish in a glass dish and cover with salt and about 8 limes, the fish should be completely covered by the lime juice. Cover the dish with plastic wrap or a lid and let it marinate in the fridge for about 4 hours.
Mix the onions, tomato peppers, garlic and cilantro in another glass dish with the remaining limes and let marinate for about 2 hours.
Once the fish is “cooked” in the lime juice, strain half of it so it wont be too acidic, and mix into the other lime marinated vegetables. Add more salt if needed.
Cut the avocados in half and dispose of the pits. Spoon the ceviche into the hollow of each avocado and garnish with cilantro.
Serve chilled with some tortilla chips!
If you make this recipe tag #thefoodfantasy