Shanna's Avocado Snapper Ceviche
1 lrg ripe avocado chopped
2 cup chicken stock
2 tbl freshly-squeezed lemon juice
Salt to taste
Tabasco pepper sauce to taste
SEVICHE
2 tbl freshly-squeezed lime juice
1 x chile pepper seeded, minced
1 sm tomato peeled, seeded,
and diced very small
1 tbl minced fresh cilantro plus extra
cilantro sprigs for garnish
1 tbl minced fresh chives
1 tbl olive oil
3/4 lb fresh white fish fillets sliced 3/16" strips
(such as red snapper, halibut or sea bass)
Method :
In a blender combine avocado, stock and lemon juice and process for several
minutes to a smooth puree; season to taste with salt and Tabasco pepper sauce.
Refrigerate, covered, for at least 1 hour until well chilled.
In a non-reactive bowl combine lime juice, chile, tomato, cilantro and chives.
Slowly whisk in oil; season to taste with salt and Tabasco pepper sauce. Stir
fish into marinade, cover and refrigerate for 60 minutes. Remove from
refrigerator and let sit 15 minutes at room temperature.
To serve, ladle soup into a large shallow soup bowl. Remove fish from marinade
with a slotted spoon and mound in center of plate. Garnish with cilantro or dill
sprigs and serve immediately.
This recipe yields 4 servings.