Fish Easy Main

Ceviche-filled avocados

Name: Ceviche-filled avocados
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 80g skinless firm white fish fillet (such as Spanish mackerel or snapper), cut into 1cm cubes; Juice of 3 limes, plus extra wedges to squeeze; 2 avocados; 1/2 small red onion, finely chopped; 1/3 cup (65g) canned turtle beans (see note), rinsed; 1/3 cup (70g) canned corn kernels; 1 fresh jalapeno (see note) or other long green chilli, seeds removed, finely chopped; 2 roma tomatoes, seeds removed, diced; 1/3 cup roughly chopped coriander leaves; Corn chips, to serve

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by Olivia Andrews

Recipe developer, food writer and food stylist

Oct 03, 2015

Ceviche is an attractive and fresh way to prepare fish. Here it is presented beautifully within the shell of an avocado with a side of corn chips.

80g skinless firm white fish fillet (such as Spanish mackerel or snapper), cut into 1cm cubes
Juice of 3 limes, plus extra wedges to squeeze
2 avocados
1/2 small red onion, finely chopped
1/3 cup (65g) canned turtle beans (see note), rinsed
1/3 cup (70g) canned corn kernels
1 fresh jalapeno (see note) or other long green chilli, seeds removed, finely chopped
2 roma tomatoes, seeds removed, diced
1/3 cup roughly chopped coriander leaves
Corn chips, to serve

Method

1.

Combine the fish and lime juice in a bowl, season and leave for 15 minutes to 'cook'.
2.

Meanwhile, halve avocados, discarding stones. Scoop out flesh onto a board, leaving a 1cm layer in each avocado half to act as a bowl for the ceviche. Squeeze extra lime over halves to prevent discolouring.
3.

Roughly chop the avocado flesh and add to the bowl with the fish. Add the onion, be ans, corn, chilli, tomato and coriander, toss to combine, then leave for a further 5 minutes for the flavours to develop.
4.

Divide ceviche among avocado shells, then season and serve with corn chips.