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Avocados Stuffed with Ceviche and Habanero Chili

45 mins
Low
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Delicious avocados stuffed with fresh fish ceviche with habanero pepper. Prepared with cucumber, tomatillo, lime juice, a touch of orange and cilantro. A fresh dish prepared with no heat

Ingredients

4 portions
  • 400 grams White fish, cut into fine cubes, like snapper or tilapia
  • 1/2 cups lemon juice
  • 1/4 cups orange juice
  • 1 tablespoon olive oil
  • 1 cucumber, unpeeled, finely diced
  • 2 tomatillos, finely diced
  • 1 tomtato, finely diced
  • 2 habanero peppers, finely diced
  • 1/4 red onions, finely diced
  • 1/2 cups pineapple, finely diced
  • 1/4 cups fresh coriander, finely diced
  • 1 tablespoon apple vinegar
  • 1 teaspoon salt
  • 1 teaspoon White pepper, ground
  • 2 Avocado from Mexico
  • 1 radish, finely sliced, for garnish

Preparation

In a non-reactive bowl, marinate fish with lime juice, orange juice and olive oil. Refrigerate for at least 30 minutes.
Remove fish from the fridge and mix with cucumber, tomatillos, tomato, habanero chili, red onion, pineapple, cilantro and apple cider vinegar. Season with salt and white pepper.
Slice avocados in half, remove the seed and pith, stuff each half with ceviche and garnish with radish slices.

PRESENTATION

Stuff avocados with ceviche, garnish with radish and serve with agua fresca.

TIPS

Prepare the ceviche ahead of time and stuff the avocados just before serving.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (4)
Ary Franco
03/01/2020 20:51:11
Excelente receta
Sonia Guillén Ramírez
02/11/2019 19:17:01
Lo más delicioso
Gyadalupe Jimenez
05/08/2019 21:24:25
Deliciosa
Titi Dick
18/07/2019 10:16:20
Deliciosa!!! Gracias por compartir.

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