Thursday, July 19, 2012

Avocado Dill Ceviche

Most people have a go-to potluck dish, even if yours is a flat of grocery store cupcakes or a bag of chips and salsa. I have one that I always get recipe requests for, my Avocado Tortellini Salad, with just six ingredients, it's easy and always popular.

I had made a batch of ceviche and was enjoying it when it occurred to me that I could mix the two ideas together, minus the tortellini. Since I've been dabbling in paleo and trying to not eat pasta and grains, this seemed like a great mix of two favorite recipes.

If you love avocados, then check out a bunch of great recipes at Avocados from Mexico’s Website “Recipes from Avocado Lovers”. 

Avocado Dill Ceviche

  • 2 cups any firm white fish, cut into 1/2 inch pieces, completely deboned
  • 1/3 cup fresh squeezed grapefruit juice
  • 1/3 cup fresh squeezed lemon juice
  • 1/2 cup red onion, finely diced
  • 1/2 teaspoon salt
  • 1 tablespoon dill
  • 2 avocados, diced
Cooking Directions
  1. Mix all ingredients but avocados together in a glass bowl. Cover and refrigerate for four hours, stirring every hour.
  2. When ready to serve, cut peeled/seeded avocado into 1/2 inch cubes and toss with the ceviche. Serve chilled.

 “This sponsorship is brought to you by Avocados From Mexico who we have partnered with for this promotion.
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