Avocado Ceviche de Huachinango Shots

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

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Serves: 4

Ceviche de Huachinango 1 lb. red snapper fish 2 small Roma tomatoes, diced 2 cups lime juice 1 Tbsp. Valentina Sauce 1 small cucumber, diced 3/4 cup small diced jicama 3/4 cup small diced red onions 1 serrano chile, small diced 1 ripe, Fresh California Avocado As needed Salt and pepper to taste Avocado Mousse 1 ripe, Fresh California Avocado 1 Tbsp. heavy cream 1/4 cup orange juice 1 Tbsp. lemon juice As needed Salt and pepper to taste

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.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.

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


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