California Avocado Ceviche

Description
Makes 12 appetizer servings.

Ingredients

 * 1 ½ Pounds 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

 * 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 chilis, cilantro, garlic and Onion. Return to refrigerator.
 * 4) Just before serving, add avocado cubes, lift seviche from marinade with slotted spoon and serve immediately over rice.