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Jalapeno Tomato Seviche

southern.chef's picture
Jalapeno Tomato Seviche has a great taste. If you like seafood cookies with tomatoes and flavored with lemon juice and jalapefio pepper then try this Jalapeno Tomato Seviche recipe.
Ingredients
  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
  Pepper 1⁄8 Teaspoon
  Salt 1⁄8 Teaspoon
  Ripe avocados 2
  Dried whole oregano 1 Pinch
Directions

Place fish in a glass or earthenware bowl (do not use metal); pour lemon juice over fish.
Cover and refrigerate at least 1 hour.
Drain fish.
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Ingredient: 
Seafood

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