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Avocado Stuffed with Red Snapper Ceviche



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1/2 lb. red snapper fillet without skin, cut into1/2-inch cubes
1/2 cup lime juice
1 tomatillos, husked
1/4 cup sweet onion, diced
1 jalapeno chile, seeded, deveined and diced
1/2 cup mango, papaya, peaches or nectarines, cut into 1/2-inch cubes
1 1/2 tsp. honey
1 1/2 tsp. ancho chile powder
1/2 tsp. salt
4 fully ripened avocados from Mexico


  1. 1
    In a non-reactive bowl, combine snapper and 1/3 cup lime juice. Cover and refrigerate 4 to 8 hours, stirring once or twice. Drain the fish well. Add the remaining limejuice, tomatillos, tomato, onion, jalapenos, mango, honey, ancho chile powder to taste and salt. Cover and refrigerate at least 1 hour or as long as a day.
  2. 2
    To serve, halve, seed and peel 3 avocados. Scoop out some avocado from center of each half to increase size of cup. Place an avocado cup on each of 6 salad plates. Fill cups with ceviche. Peel, seed and slice remaining avocado. Arrange around stuffed avocado.


Author: Chef Barbara Sibley

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