Ceviche with Avocado and Tomato Broth


ceviche tomato


Ceviche with Avocado and Tomato Broth

  • 1 pound white fish halibut, red snapper, sole,
  • 2 teaspoons mild or hot pepper
  • 2 tablespoons cilantro, minced
  • 1 tablespoon shallot, minced
  • 1 large rib celery, cut into a small dice
  • 1 medium tomato, cut into the same size as the fish, squeeze out the seeds
  • 1/2 cup freshly squeezed lime juice, or enough to cover ingredients
  • 1 splash olive oil
  • Tomato Broth
  • 1 slice white bread
  • 1 can whole tomatoes, with juice
  • 1 cucumber, peeled, rough chopped
  • 1 small shallot, rough chopped
  • 1 cup tomato juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1 pinch garlic powder
  • Salt and pepper
  • 1 pinch sugar
  • 2 Haas avocadoes, peeled, cut in half, pit removed
  • 1 lemon or lime zested
  • cilantro sprigs, for garnish


Chop the white fish into small dice, add to a mixing bowl and set aside.

Clean the pepper of stems, seeds and ribs and mince into a fine dice. You may want to wear glove to do this.

Mix all ingredients together well; making sure it’s all covered by the lime juice and olive oil. Refrigerate for at least 3 hours.

Tomato Broth:

Place the bread into the bowl of a food processor and process until you have coarse crumbs. Add remaining ingredient and process until pureed. Chill for 30 minutes before serving.

Ladle some tomato broth into a cup or bowl. Place avocado into center of bowl, place ceviche into the center and top with lemon zest and a sprig of cilantro.





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