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 | ||
| Olive oil | 1 1/2 Tablespoon | |
| Onion | 1 Small, chopped | |
| 1 small jalapefio pepper, seeded and minced | ||
| Tomato | 1 Small, chopped | |
| Salt | 1/8 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Pinch of dried whole oregano | ||
| Ripe avocados | 2 | |
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.
Chef
