Page 8 - Leisure Living Magazine May 2019

Avacado Seafood Ceviche
Continued from page 7
Serves: 4
Prep time: 4 hours
Cook time: 30 minutes
Total time: 4 hours and 30 minutes Ingredients:
2 large tomatoes, diced
1⁄4 cup white wine
1 cup water
1 cup sugar
1 Tbsp. extra virgin olive oil
1⁄2 lb. raw medium-sized shrimp, peeled
and deveined 1 cup sake
1⁄2 cup lime juice
1⁄2 cup pineapple juice
1⁄2 lb. halibut, diced
4 ripe Fresh California Avocados, peeled
and seeded 1⁄4 cup sugar
1⁄4 cup water
1⁄4 cup rice wine vinegar
1⁄4 cup lemon juice
Salt, to taste
Pickled Onions (see make-ahead recipe fol-
lowing) Instructions:
Heat a small sauté pan on low and simmer the tomatoes with white wine, stirring occasion- ally for 30 minutes or until the mixture is thick.
In a small saucepan, combine water and sug- ar and heat until thick.
Add the tomato and sugar mixtures to a blender to puree and set aside.
Heat olive oil in same sauté pan on low and add shrimp. Cook gently until pink then remove from heat.
In a large bowl, combine tomato mixture, sake, lime juice and pineapple juice. Submerge the shrimp and halibut in the mixture and refrig- erate for about 4 hours.
Combine the avocados, sugar, water, vinegar and lemon juice in a blender until pureed to form the California Avocado Mousse. Add salt to taste and blend again.
8 |LeisureLiving May 2019
On a plate or shallow bowl, generously spread the Mousse, completely coating the bottom.
Scoop the ceviche from the container, drain- ing and discarding excess liquid, and carefully place on top of the mousse.
Top the dish with Pickled Onions and serve immediately.
Pickled Onions
Ingredients:
1 red onion, peeled and shaved
1 tsp. salt
1/3 cup sugar
1/3 cup lemon juice
Instructions:
Heat large sauté pan on low and add onions
and salt.
When the onions become translucent, add
sugar and lemon juice and mix to combine. Cook for an additional 2-3 minutes until on-
ions become bright pink.
Remove onions from pan; transfer to a tray
to cool.
Download the California Avocado Summer
Soundtrack Cookbook including recipes from Chef Phillip Lee and many others at Califor- niaAvocado.com/blog.
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