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Avocados Stuffed with Ceviche and Habanero Chili

45 min
Easy
38
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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 servings
  • 400 grams of White fish cut into fine cubes, like snapper or tilapia
  • 1/2 Cup of lemon juice
  • 1/4 of Cup of orange juice
  • 1 tablespoon of olive oil
  • 1 piece of cucumber unpeeled, finely diced
  • 2 pieces of tomatillo finely diced
  • 1 piece of tomato finely diced
  • 2 pieces of habanero pepper finely diced
  • 1/4 of piece of red onion finely diced
  • 1/2 Cup of pineapple finely diced
  • 1/4 of Cup of coriander finely diced
  • 1 tablespoon of Apple vinager
  • 1 teaspoonful of Salt
  • 1 teaspoonful of White pepper ground
  • 2 pieces of Avocado from Mexico
  • 1 piece of 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.
    Calories
    199
    kcal
    10.0%
    Carbohydrates
    6.9
    g
    2.3%
    Proteins
    25.1
    g
    50%
    Lipids
    7.7
    g
    12%
    Fiber
    0.7
    g
    1.4%
    Sugar
    5.5
    g
    6.2%
    Cholesterol
    77.0
    mg
    26%
    Esha
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