California Avocado Ceviche

Ingredients

 * 1 ½ Pounds fish fillets, scallops or other shellfish cleaned, cut
 * 2 tomatoes, diced
 * 2 canned green chilis, 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
Place fish in large bowl, combine oil, wine, oregano, basil and lime juice; pour over fish.

Cover and refrigerate at least 8 hours.

About 4 hours before serving, add tomatoes chilis, cilantro, garlic and onion. Return to refrigerator.

Just before serving, add avocado cubes, lift seviche from marinade with slotted spoon and serve immediately over rice.

(Makes 12 appetizer servings.)