Filter
Reset
Sort ByRelevance
KEESHABOOKER
Avocado filled with ceviche
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Press the limes. Cut the spring onions into wafer thin rings. Chop the coriander.
-
Halve the red pepper in length, remove the seeds and finely chop the flesh. Mix the red pepper in a deep plate with the lime juice.
-
Cut the cod into cubes of a cm and scoop them with some salt and freshly ground black pepper through the juice.
-
Let the ceviche (fish mixture) in the refrigerator for three to four hours to be cooked, scoop every now and then. The blocks are then completely white and opaque.
-
Cut the peel from the slice of pineapple and also cut off the hard center piece. Cut the slice into cubes of 1 cm.
-
Spoon the pineapple, spring onions and half of the coriander through the ceviche.
-
Halve the avocados in length, remove the kernel and fill them with the ceviche. Garnish with the rest of the coriander.
Blogs that might be interesting
-
20 minLunchsunflower oil, Red onion, chestnut mushrooms, Thai Red curry pasta, chicken broth with meat, chicken broth tablet, coconut milk, lime, basil, coriander,thai broth with chicken -
15 minAppetizersticking potato, egg, Red onion, flour, fresh thyme, dried thyme, peanut oil, cranberry compote, mustard, honey,potato packs with seasoned cranberries -
20 minAppetizercucumber, grated horseradish, smoked meat, artichoke,cucumber rolls with smoked meat and artichoke -
30 minAppetizerfresh basil, Galia melon, apple cider vinegar, traditional olive oil, parma ham,melon curls with parma ham and basil
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it