Paleo Hawaiian Snack: Tropical Ceviche-Stuffed Avocado Boats
This recipe for Paleo Hawaiian Snack: Tropical Ceviche-Stuffed Avocado Boats is a refreshing and flavorful dish that combines the brightness of ceviche with the creaminess of avocados. The easy-to-follow instructions make it perfect for those new to cooking, while its island-inspired flavors and elegant presentation are sure to impress guests at any gathering.
Allergens
Fish, Avocado, Citrus Fruits
Ingredients
- 1 lb fresh white fish fillet (cod, halibut, or tilapia), finely diced
- 3 ripe Hass avocados, halved, pitted, and peeled
- 1/2 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lime juice
- 1/4 cup chopped cilantro
- 1/4 cup finely diced red onion
- 1/2 cup halved cherry tomatoes
- 1/2 cup diced mango
- 1/2 cup diced pineapple
- 1 jalapeño, seeded and finely chopped (optional)
- Salt and pepper, to taste
- 1/4 cup toasted coconut flakes for garnish
Instructions
- In a large mixing bowl, combine the fish, orange juice, lime juice, cilantro, red onion, cherry tomatoes, mango, pineapple, and jalapeño (if using). Toss gently to combine and let marinate for 20 30 minutes in the refrigerator.
- Season the fish mixture with salt and pepper to taste.
- Scoop a generous portion of the ceviche mixture into each avocado half, filling them to the brim.
- Sprinkle toasted coconut flakes over the top of each stuffed avocado boat for added crunch and texture.
Chef’s Insight
The combination of flavors in this dish is a perfect balance of sweet, tangy, and spicy, while the texture contrast between the creamy avocado and crunchy toppings creates an unforgettable mouthfeel.
Notes
Make sure to use firm, ripe Hass avocados for optimal texture and ease of scooping out the flesh.