Colorful Ceviche in an Avocado Bowl

“This is our family’s go-to ceviche recipe. The tangy and refreshing flavors of the ceviche enhance the bright acidity and citrus notes of our Sauvignon Blanc, and keeps them coming back for more!”

Rob Wetzel, National Sales Director and Family Partner

Serves: 4


1 lb of fresh white fish* or small shrimp, diced
3/4 cup fresh lime juice
1/2 cup cucumber, diced
1/2 cup tomatoes, diced
1/2 cup orange bell pepper, diced
1/2 cup ripe juicy mango, diced
1/3 cup red onion, diced
1/3 cup cilantro, chopped
1 small jalapeno pepper, deseeded and finely chopped
1 Tbsp AVV olive oil
1 tsp salt
2 large avocados
Tortilla chips
*fresh white fish such as halibut, cod, tilapia, snapper, flounder, mahi or grouper

Method of Preparation:

Juice limes, chop or dice all the fruit and vegetables, and dice the fish or shrimp into 1/2 inch pieces.

Add all the ingredients (except the avocado and chips) together in a medium sized bowl and mix.

Refrigerate mixture for 45 minutes.

Cut the avocados in half lengthwise and remove the pits. With a spoon scoop out each half from the skin. Slice a small portion off the rounded underside of each avocado to create a flat bottom so it won’t roll on the plate. Place the “avocado bowls” in the center of four plates and fill with desired amount of ceviche.