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Avocados Filled with Ceviche

SERVINGS
Yield: 6 servings (about 4 cups); Mango Dressing yield: 1 cup
RATE THIS RECIPE
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SERVINGS
Yield: 6 servings (about 4 cups); Mango Dressing yield: 1 cup
RATE THIS RECIPE
(0)

Ingredients

  • 1 cup diced cooked seafood (such as catfish,
  • 3/4 cup diced mango
  • 33/100 cup diced peeled jicama
  • 1/4 cup diced red onion
  • 2 tablespoon chopped cilantro
  • 1 tablespoon chopped mint leaves
  • 2 tablespoon fully ripened avocados, peeled, pitted and diced
  • For the Mango Dressing
  • 1 cup diced cooked seafood (such as catfish,
  • 3/4 cup diced mango
  • 33/100 cup diced peeled jicama
  • 1/4 cup diced red onion
  • 2 tablespoon chopped cilantro
  • 1 tablespoon chopped mint leaves
  • 2 tablespoon fully ripened avocados, peeled, pitted and diced
  • 1 cup mango
  • 1 cup jalapeño pepper
  • 1 clove small garlic clove
  • 1/4 cup orange juice
  • 1/4 cup orange preserves
  • Preparation

    Baking Directions:

    In a bowl, combine the seafood, mango, jicama, onion, cilantro and mint; gently mix in the Mango Dressing; season with salt to taste.

    Gently fold in diced avocado.

    Serve ceviche in avocado shells on a bed of shredded lettuce, if desired.

    To make the Mango DressingIn a blender container, combine 1 cup cubed mango, 1 small stemmed jalapeño pepper, 1 small garlic clove, 1/4 cup orange juice and 1/4 cup orange preserves.

    Process until smooth.

     

    Tips:

    For a more traditional ceviche, marinate 8 ounces diced uncooked mahi-mahi (about 1 cup) with lime juice to cover (about 1/3 cup), combined with 1/4 teaspoon salt until fish has an opaque “cooked” appearance.

    Recipe Tags