Servings: 4
Ingredients
- 2 large avocados
- 1 lb. white fish like tilapia, finely chopped
- 2 Roma tomatoes, seeded and finely chopped
- ½ cucumber, peeled, seeded, and finely chopped
- ½ white onion, finely chopped
- 1 jalapeño pepper, seeded and finely chopped
- 2 tsp. Chef Merito® Fish Seasoning
- 4 Tbsp. Chef Merito® Lime Juice
- ¼ cup cilantro, finely chopped
Preparation
- In a bowl, combine the fish, tomatoes, cucumber, jalapeño, onion, cilantro, Chef Merito® Fish Seasoning, and Chef Merito® Lime Juice. Cover and refrigerate for 30 to 60 minutes to blend the flavors together.
- Cut the avocados in half lengthwise, remove the pit, and carefully scoop each half from the peel using a large spoon.
- Scoop a little extra from each avocado center to make more space for the ceviche.
- Remove the ceviche from the refrigerator. You can add the removed avocado to the ceviche mixture.
- Top each avocado half with the ceviche, piling it on high.
- Enjoy!