Ceviche in Avocado Shells

ratherbeswimmin''s Note:

This makes a delicious luncheon entree. My husband goes trout fishing quite a lot so we always have trout in the freezer. You can substitute any firm, white fish. The lime juice cooks the fish.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 1 lb trout, boned,skinned,and diced
• 1 cup lime juice
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 (4 ounce) can green chilies, drained and chopped
• 1 medium tomato, peeled and chopped
• dried oregano
• salt
• pepper
• 3 ripe avocados

Directions:

1. Put fish in a glass or earthenware bowl (not metal).
2. Pour lime juice over the fish.
3. Cover and refrigerate at least 1 hour or overnight, stirring occasionally.
4. Drain fish.
5. Add next 4 ingredients; stir to combine.
6. Season with oregano, salt, and pepper to taste.
7. Cut avocados in half lengthwise; remove seed.
8. Scoop out some of the avocado pulp to form a deeper shell.
9. Chop pulp and add to the fish mixture.
10. Fill avocado shells with fish mixture and serve.