Avocados Stuffed with Ceviche and Habanero Chili

Name: Avocados Stuffed with Ceviche and Habanero Chili
Prep time: 45 min
Cook time: 45 min
Yield: 4
Cuisine: Mexicana
Ingredients: 400 grams White fish, cut into fine cubes, like snapper or tilapia; 1/2 cups lemon juice; 1/4 cups orange juice; 1/2 tablespoons 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; 1/2 teaspoons salt; 1 teaspoon White pepper, ground; 2 Avocado from Mexico; 1 radish, finely sliced, for garnish

45 mins

Low

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Avocados From Mexico ®

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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

Learn more about Avocados From Mexico ®

Ingredients

4 portions

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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.