Prep: 20 Mins
As an appetizer or for dinner, this delicious Avocado Ceviche will have your guests asking for more!

Avocado Ceviche


  • 1 1/2 pound fish fillets, scallops or other shellfish cleaned, cut
  • 2 tomatoes, diced
  • 2 ORTEGA Whole Green Chiles, diced into 1-inch cubes
  • 2 tbls. cilantro, chopped
  • 1 cup olive oil
  • 1 clove garlic, minced
  • 1/2 cup white wine
  • 1 onion, finely chopped
  • 1 teaspoon oregano
  • 4 avocados, cubed
  • 1/2 teaspoon basil
  • 3 cups rice cooked, hot
  • 2 cups lime juice


Place fish in large bowl, combine oil, wine oregano, basil and lime juice; pour over fish. Cover and refrigerate at least 8 hours.

About 4 hours before serving, add tomatoes chilies, cilantro, garlic and onion. Return to refrigerator. Just before serving, add avocado cubes lift ceviche from marinade with slotted spoon and serve immediately over rice.
(Makes 12 appetizer servings.)

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