Coctel de Mariscos Avos

PHOTO BY AVOCADOS FROM MEXICO - RECIPE BY MARK GARCIA

PHOTO BY AVOCADOS FROM MEXICO - RECIPE BY MARK GARCIA

AvosFromMexico

Ingredients:

  • Fresh lime juice as needed
  • Kosher Salt as needed
  • 12 cups Ceviche recipe follows
  • 24 Avocado Rings 1/4-inch thick from 6 avocados
  • 24 Shrimp grilled and chilled
  • 24 Lime wedges
  • 24 Cilantro sprigs

Ceviche

  • 3 lbs White fish (such as cod, sole, rockfish, tilapia, pollock, or a combination), diced small
  • 2 cups Fresh lime juice
  • 3 cups Seeded and chopped tomato
  • 1 1/2 cups Cucumber peeled, seeded, finely diced
  • 1 1/2 cups Red onions finely chopped
  • 3/4 cup Fresh cilantro chopped
  • 1 tsp Jalapeno minced
  • 1 tbsp Ground cumin

Directions:

1. For each serving, dip rim of martini glass into lime juice. Dip rim of glass in salt, as for a margarita. Place ½ cup ceviche in glass. Top with 1 Avocado Ring, tuck shrimp into the center of the ring. Garnish with lime wedge and cilantro sprig.

2. Combine fish and lime juice in bowl, toss well, cover and chill for at least 30 minutes or until fish is white throughout. Remove from refrigeration, place in strainer and drain off lime juice, then press gently on fish to squeeze out any additional lime juice. Place drained fish in bowl, add all other ingredients and fold to incorporate and mix well. Cover and hold under refrigeration until needed. Best used the day the ceviche is made. Discard after 2 days.