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Ceviche de Huachinango Shots

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Ceviche de Huachinango Shots

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Developed as part of the 2012 California Avocado Week at Downtown Disney District (Anaheim, CA)

Ingredients

Serves: 4

As needed Ceviche de Hachinango
1 lb. Red Snapper fish
2 Small Roma Tomatoes, diced
2 cups lime juice
1 Tbsp. Valetina Sauce
1 Small Diced Cucumber
3/4 cup Jimama, small diced
3/4 cup Small diced Red Onions
1 Small Diced Serrano Chile
1 Fresh California Avocado
As needed Salt and pepper to taste
As needed Avocado Mousse
1 Fresh California Avocado
1 Tbsp. Heavy Cream
1/4 cup orange juice
1 Tbsp. lemon juice
As needed Salt and pepper to taste

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.

Instructions

Ceviche de Hachinango
Marinate the fish with two cups of lime juice for two hours, and then add all ingredients except the avocado. Let the marinade sit in the refrigerator for an hour. Place sliced avocado on top.

Avocado Mousse
Blend all ingredients together until the substance becomes a mousse.

Nutrition information per serving


*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Recipe courtesy Chef Jose Estrada – Tortilla Jo’s

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