Jalapeno Tomato Seviche
|Olive oil||1 1⁄2 Tablespoon|
|Jalapeno pepper||1 Small, seeded and minced|
|Onion||1 Small, chopped|
|Tomato||1 Small, chopped|
|Lemon juice/Lime juice||1⁄2 Cup (8 tbs)|
|Trout||1⁄2 Pound, boned, skinned and diced|
|Dried whole oregano||1 Pinch|
Place fish in a glass or earthenware bowl (do not use metal); pour lemon juice over fish.
Cover and refrigerate at least 1 hour.
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.