Recipe for Avocado Seviche

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Yield:

Ingredients:

Amount	Ingredient
	Commission
	Serves: 4
1/2 lb	fish fillets, scallops or other shellfish cleaned, cut
2 x	tomatoes, diced
2 x	canned green chilies, diced into 1 inch cubes
2 tbl	Cilantro, chapped
1 cup	olive oil
1 x	Clove garlic, minced
1/2 cup	white wine
1 x	Onion, finely chopped
1 tsp	oregano
3 x	or 4 California avocados, cubed
1/2 tsp	basil
3 cup	rice cooked, hot

Instructions:

Instructions: Place fish in large bowl, combine oil, wine oregano, basil and lime juice; pour over fish. Cover and refrigerate at least 8 hours. About 4 hours before serving, add tomatoes chilies, cilantro, garlic and onion. Return to refrigerator. Just before serving, add avocado cubes lift seviche from marinade with slotted spoon and serve immediately over rice. (Makes 12 appetizer servings.)

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