Strawberry Avocado Cerviche
- Ready In:
- 2hrs
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 14 ounces mahi mahi
- 2 tablespoons lime juice
- 1⁄2 cup lemon juice
- 1 tablespoon oil
- 1 teaspoon Tabasco sauce
- salt
- pepper
- 1 1⁄2 cups strawberries
- 1 tablespoon honey
- 1 avocado
- 2 tablespoons chervil
directions
- Remove any remaining bones from the fish with tweezers. Cut the fish in 1/3-inch cubes and transfer to a medium glass or ceramic baking dish. Add the citrus juices, olive oil, and Tabasco. Season with salt and pepper; toss to coat. Cover with plastic wrap and refrigerate for 2 to 6 hours, stirring halfway through. Set a fine-mesh sieve over a bowl. Remove the fish from the refrigerator, pour it into the sieve, and let it drain, reserving the juices, as you prepare the other ingredients.
- Rinse the strawberries, pat them dry, and hull them. Cut in 1/3 inch pieces and combine with the honey, tossing gently to coat. Cut the avocado in half, remove the pit, and slice the flesh in 1/3 inch pieces.
- In a medium mixing bowl, combine the fish, strawberries, avocado, and chervil, and toss gently. Taste and adjust the seasoning. Divide among glasses, pour in a tablespoon of the reserved juices, and decorate with a strawberry. Serve immediately, or chill for up to 4 hours (remove from the refrigerator 15 minutes before serving.
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RECIPE SUBMITTED BY
hectorthebat
United Kingdom