Ceviche in Avocado Shells Recipe

Name: Ceviche in Avocado Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb trout, boned,skinned,and diced; 1 cup lime juice; 2 tablespoons olive oil; 1 medium onion, chopped; 1 (4 ounce) can green chilies, drained and chopped; 1 medium tomatoes, peeled and chopped; dried oregano; salt; pepper; 3 ripe avocados

Servings: persons

1 lb trout, boned,skinned,and diced
1 cup lime juice
2 tablespoons olive oil
1 medium onion, chopped
1 (4 ounce) can green chilies, drained and chopped
1 medium tomatoes, peeled and chopped
dried oregano
salt
pepper
3 ripe avocados

1
Put fish in a glass or earthenware bowl (not metal).
2
Pour lime juice over the fish.
3
Cover and refrigerate at least 1 hour or overnight, stirring occasionally.
4
Drain fish.
5
Add next 4 ingredients; stir to combine.
6
Season with oregano, salt, and pepper to taste.
7
Cut avocados in half lengthwise; remove seed.
8
Scoop out some of the avocado pulp to form a deeper shell.
9
Chop pulp and add to the fish mixture.
10
Fill avocado shells with fish mixture and serve.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb trout, boned,skinned,and diced, 1 cup lime juice, 2 tablespoons olive oil, 1 medium onion, chopped, and more.

Yes, Ceviche in Avocado Shells falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ceviche in Avocado Shells

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