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2011-02-17 digital edition

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2011-02-17 / Community News

From the Chef’s Corner

Avocado with Cerviche
by Chef Deedle

Avocados are not only delicious in taste but also are nutritious. They lend their nutty flavor to dishes ranging from soup and salads to appetizers. This is a recipe my wife and I brought back with us on a trip to Mexico.

Avocados with Cerviche

1 lb. Orange Roughy or flounder, boned, skinned and diced.
1 cup fresh lime juice
3 TBsp. Olive oil
1 med. Onion, chopped fine
1 (4 oz.) can chopped green chilies, drained
1 med. Tomato, diced
Pinch of dried whole oregano
Salt and fresh black pepper to taste
3-4 ripe avocados
6 lg. leaf lettuce








Place fish in a glass or earthenware bowl, (do not use metal); pour lime juice over fish, cover and refrigerate at least 8 hrs. Drain fish. Add next 5 ingredients except avocado. Mix well.

Cut avocado in half lengthwise; remove seed. Scoop out some of avocado to form deeper shells, chop pulp and add fish mixture. Fill avocado shells and place on a bed of lettuce.

Delicious!

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