California Avocado Ceviche

Description

 * Makes 12 appetizer servings

Ingredients

 * 1½ pounds fish fillets, scallops or other shellfish cleaned, cut
 * 2 tomatoes, diced
 * 2 canned green chiles, diced into 1-inch cubes
 * 2 tbsp cilantro, chopped
 * 1 cup olive oil
 * 1 clove garlic, minced
 * ½ cup white wine
 * 1 onion, finely chopped
 * 1 tsp oregano
 * 3 or 4 genuine California avocados, cubed
 * ½ tsp basil
 * 3 cups rice cooked, hot
 * 2 cups lime juice

Directions

 * 1) Place in large bowl, combine oil, wine, oregano, basil and lime juice; pour over.
 * 2) Cover and refrigerate at least 8 hours.
 * 3) About 4 hours before serving, add tomatoes, chiles, cilantro, garlic and onion.
 * 4) Return to refrigerator.
 * 5) Just before serving, add avocado cubes, lift ceviche from marinade with slotted spoon and serve immediately over rice.