Have you ever seen an avocado ceviche? Yes! An avocado stuffed with fish ceviche, and more specifically, a grouper ceviche. This is the step by step that we offer you this from the hand of our user Felog who has shared his recipe. The preparation of this fish and avocado ceviche is super simple, so write down the ingredients and start preparing it as soon as possible.
Ingredients to make Grouper Ceviche:
- 2 Barsa grouper fillets
- 8 lemons
- 1 bunch of coriander wide
- 1 large tomato
- 1 onion
- 1 pinch of ginger
- 1 teaspoon of green oil
- 1 piece of green cubanela chili
- 1 piece of bell pepper
- 1 pinch of salt to taste
- 1 pinch of pepper to taste
- 2½ avocados
How to make Grouper Ceviche:
First, to prepare this fish and avocado ceviche, we chop our grouper fillet into pieces that are neither too large nor too small in a bowl along with the juice of all the lemons and leave it to rest for 30 to 40 minutes to cook. With lemon juice. When the pieces of grouper are on a white sheet of paper they are ready.
Meanwhile, we chop all the ingredients of the grouper ceviche, except the avocados, in a finely chopped shape and mix everything well: the tomato, the cilantro, the peppers, the onion and the ginger.
With our fish already cooked in the lemon juice, add all the chopped ingredients, the onion, the tomato, the peppers, the coriander and the ginger, to the bowl and mix well. If there is an excess of juice in the fish ceviche, we remove a little but we must leave it as soaked as possible with the juice. Then let it rest for 15 minutes in the fridge, preferably covered.
Now we cut the avocados in half to obtain 5 whole equal halves without shells like canoe shapes, we cut a little the part of the side where the bone or seed is not, which we remove so that they can be placed without leaning to the sides and so then, placed on a plate as in the photo, we fill them with our grouper ceviche that we have in the fridge… and enjoy!
