Seafood Ceviche with California Avocado Mousse and Pickled Onions - California Avocados
Looking for an impressive and simple dish for your next party? This refreshing ceviche recipe with California Avocado can be made ahead for any occasion.
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Cooking tools:
- Saute pan
- Saucepan
- Blender
- Mixing bowl
- Plate
- Tray
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Refrigerator
- Stove
- Spoon
- Spatula
- Peeler
- Kitchen timer
Ingredients
- 2 tomatoes, large, ripe
- 1/4 cup white wine
- 1 cup water
- 1 cup sugar
- 1 Tbsp. extra virgin olive oil
- 1/2 lb. shrimp, raw, medium-sized, peeled and deveined
- 1 cup sake
- 1/2 cup lime juice
- 1/2 cup pineapple juice
- 1/2 lb. halibut, diced
- 4 ripe, Fresh California Avocado, peeled and seeded
- 1/4 cup sugar
- 1/4 cup water
- 1/4 cup rice wine vinegar
- 1/4 cup lemon juice
- Salt, to taste
- Pickled Onions, (see make-ahead recipe below)
- Pickled Onions Ingredients
- 1 red onion, peeled and shaved
- 1 tsp. salt
- 1/3 cup sugar
- 1/3 cup lemon juice
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