Jalapeno Tomato Seviche Recipe
Jalapeno Tomato Seviche has a great taste. If you like seafood cookies with tomatoes and flavored with lemon juice and jalapefio pepper then try this Jalapeno Tomato Seviche recipe.
Ingredients
1/2 pound trout, boned, skinned, and diced
1/2 cup lemon or lime juice
1 1/2 tablespoons olive oil
1 small onion, chopped
1 small jalapefio pepper, seeded and minced
1 small tomato, chopped
1/8 teaspoon salt
1/8 teaspoon pepper
Pinch of dried whole oregano
2 ripe avocados (optional)
Shredded lettuce (optional)
Lemon juice (optional)
Directions
Place fish in a glass or earthenware bowl (do not use metal); pour lemon juice over fish.
Cover and refrigerate at least 1 hour.
Drain fish.
Stir in oil, onion, pepper, tomato, and seasonings.
Serve in avocado shells or on a bed of shredded lettuce.
To make avocado shells, cut avocados in half lengthwise; remove seed.
Scoop out some of avocado to form deeper shells; chop avocado pulp, and add to fish mixture.
Rub cut surfaces of avocado shells with lemon juice; fill shells with fish mixture.
Cover and refrigerate at least 1 hour.
Drain fish.
Stir in oil, onion, pepper, tomato, and seasonings.
Serve in avocado shells or on a bed of shredded lettuce.
To make avocado shells, cut avocados in half lengthwise; remove seed.
Scoop out some of avocado to form deeper shells; chop avocado pulp, and add to fish mixture.
Rub cut surfaces of avocado shells with lemon juice; fill shells with fish mixture.
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