Avocado Seviche Recipe

• 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

1. Place fish in large bowl, combine oil, wine oregano, basil and lime juice; pour over fish.
2. Cover and chill at least 8 hrs.
3. About 4 hrs before serving, add in tomatoes chilies, cilantro, garlic and onion.
4. Return to refrigerator.
5. Just before serving, add in avocado cubes lift seviche from marinade with slotted spoon and serve immediately over rice.
6. (Makes 12 appetizer servings.)

commission, fish, tomatoes, green chilies, cilantro, extra virgin olive oil, clove garlic, white wine, onion, oregano, california avocados, basil, rice, lime juice

Taken from cookeatshare.com/recipes/avocado-seviche-72543 (may not work)