Seafood Ceviche with California Avocado Mousse and Pickled Onions

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 Seafood Ceviche with California Avocado Mousse and Pickled Onions

Looking for an impressive and simple dish for your next party? This refreshing ceviche recipe with California Avocado can be made ahead for any occasion.


Serves: 4
  tomatoes, large, ripe
1/4  cup  white wine
cup  water
cup  sugar
Tbsp.  extra virgin olive oil
1/2  lb.  shrimp, raw, medium-sized, peeled and deveined
cup  sake
1/2  cup  lime juice
1/2  cup  pineapple juice
1/2  lb.  halibut, diced
  ripe, Fresh California Avocado, peeled and seeded
1/4  cup  sugar
1/4  cup  water
1/4  cup  rice wine vinegar
1/4  cup  lemon juice
    Salt, to taste
    Pickled Onions, (see make-ahead recipe below)
    Pickled Onions Ingredients
  red onion, peeled and shaved
tsp.  salt
1/3  cup  sugar
1/3  cup  lemon juice

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


  1. Heat a small sauté pan on low and simmer the tomatoes with white wine, stirring occasionally for 30 minutes or until the mixture is thick.
  2. In a small saucepan, combine water and sugar and heat until thick.
  3. Add the tomato and sugar mixtures to a blender to puree and set aside.
  4. Heat olive oil in same sauté pan on low and add shrimp. Cook gently until pink then remove from heat.
  5. In a large bowl, combine tomato mixture, sake, lime juice and pineapple juice. Submerge the shrimp and halibut in the mixture and refrigerate for about 4 hours.
  6. Combine the avocados, sugar, water, vinegar and lemon juice in a blender until pureed to form the California Avocado Mousse. Add salt to taste and blend again.
  7. On a plate or shallow bowl, generously spread the Mousse, completely coating the bottom.
  8. Scoop the ceviche from the container, draining and discarding excess liquid, and carefully place on top of the mousse.
  9. Top the dish with Pickled Onions and serve immediately.


Pickled Onions Instructions:

  1. Heat large sauté pan on low and add onions and salt.
  2. When the onions become translucent, add sugar and lemon juice and mix to combine.
  3. Cook for an additional 2-3 minutes until onions become bright pink.
  4. Remove onions from pan; transfer to a tray to cool.


Serving Suggestion: Similar to most ceviche preparations, serve the dish immediately upon plating to enjoy the dish cold.

Beverage Pairing: Thanks to the tartness of the lime juice and sake, the ceviche can be most enjoyed with like-minded, bright beverages like a hoppy India Pale Ale or a Sauvignon Blanc.

*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.

Chef Phillip Frankland Lee

Chef Phillip Frankland Lee began his career as a dishwasher at 18 and quickly rose from the ranks working under some of the best chefs in the country. He became a SousChef at 21, an ExecutiveChef at 24, and a chef and owner at 25 when he opened his first solo restaurant. He currently owns Scratch|Bar and Kitchen in Encino, which was founded on the principles of preparing food the way it was meant to be – from scratch. Phillip and his restaurants have been featured on Zagat’s “30 Under 30” lists and he was also named as one of the “Best YoungChefs in America” by San Pellegrino. No stranger to television, Phillip has appeared and won several cooking competitions including “Chopped,” “Guy’s Grocery Games” and “Cutthroat Kitchen.” Phillip aims to take elite fine dining and make it more approachable, affordable, accessible, fun and nutritious.

Chef Phillip Franklin Lee is a brand advocate. Their content on the California Avocado Commission website and/or blog is part of their partnership with our organization.

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