California Avocado Ceviche (or Seviche)

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

Place fish in large bowl, combine lime juice, oil, wine, oregano, and basil; pour over fish. Cover and refrigerate at least 8 hours.

About 4 hours before serving, add tomatoes, onion, chiles, cilantro, and garlic. 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
Source: California Avocado Commission