Aviche: The Guacamole of the Sea (recipes)

26 May 2011 by Rachel Anderson Category: guactacularrecipes
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Ellie Ratcliff, Lindsay Liu and Lauren Cooper were awarded the Judge’s Favorite at the 2011 Guactacular earlier this month for their guacamole, Aviche: The Guacamole of the Sea. The ladies were kind enough to share their winning recipe with us. Enjoy!

Makes 36 1-oz servings
Prep time: 1 hr
Cook time: 20 minutes
Total time: 1 hr

1/2 pound fresh, white fish fillet (we used flounder)
1 cup fresh lime juice (about 8 limes)
1/2 cup fresh lemon juice (about 2 lemons)
1 jalapeño pepper
1/2 red onion
1/2 vidalia onion
1/4 red onion, pickled (instructions below)
1 cob corn
1 cucumber
1 mango
4 avocados
Salt and pepper, to taste
Tortilla chips

Cut fish into 1/2 inch pieces. In a shallow dish, cover fish in lime and lemon juice. Cover and refrigerate for approximately 20 minutes, or until the fish turns completely white, stirring as needed to cover all the fish in acid.
While the fish is ‘cooking,’ roast the corn and pickle red onion (instructions below). Dice red and vidalia onions, cucumber (remove seeds), mango, and 1 avocado. Remove seeds and membrane from the jalapeño and finely dice.
Slice roasted corn off the cob.

Once fish is completely white, drain the majority of the lime and lemon juice, reserving enough to keep the fish wet (about 1/4 cup). Mix together with rest of prepared ingredients. Salt and pepper to taste.
Mash remaining avocados and add lime juice, salt, and pepper to taste.
Serve layered on a tortilla chip.

Pickled red onion
1/4 red onion
1 tbs sugar
1 tbs white vinegar
1 cup water
1 red beet

Bring water to boil. Quarter the beet and add to water for 5 minutes. Dice red onion and add to water with sugar and vinegar. Simmer for 10 minutes, until onions are bright pink. Remove beets and drain water.

Photos courtesy of Metromix

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