Ceviche with Avocado, Cilantro, and Lime Vinaigrette

Serves 6
Prep time: 30 min
Cooking time: zero (8-hour marinade required)
(It is recommended that all seafood be wild, fresh and ingredients be certified organic)
Ceviche

  • 8 ounce halibut
  • 8 ounce prawns
  • 8 ounce scallops
  • 16 ounce lime juice
  • 1 medium yellow pepper, ½ inch dice
  • 1 medium red pepper, ½ inch dice
  • 3 tablespoon cilantro, chopped
  • 6 medium tomatoes, seeded and diced into ½ inch pieces*
  • 1 medium avocado, ½ inch dice*
  • Salt and pepper to taste

Method:

  1. Dice seafood into ½ inch pieces and combine with all other ingredients (except avocado and tomato)*.
  2. Marinate in lime juice for at least 8 hours in REFRIGERATOR.

Avocado, Lime and Cilantro Vinaigrette
2 Medium avocados, peeled and pitted
6 ounce lime juice
1 tablespoon Wholearth Spice Latin America Blend
½ bunch cilantro, chopped
Water, drinking quality (to adjust consistency)
Salt and pepper to taste
Method:

  1. Place avocados and lime juice in food processor or blender. Adjust with water as needed and puree until smooth.
  2. Add Wholearth Spice Latin America blend and puree.
  3. Add cilantro and season with salt and pepper to taste.

Pull-together

  1. Remove completely marinated ceviche from refrigerator. Drain any excess lime juice.
  2. Add avocado and tomato and mix well.
  3. Spoon vinaigrette onto plate, place ceviche in middle of plate and serve chilled.