Coctel de Mariscos

Appetizers For Chefs

Coctel de Mariscos


  • Ceviche
  • 4 oz white fish (such as cod, sole, rockfish, tilapia, pollock, or a combination), diced small
  • 1 ea Avocado From Mexico, diced small
  • 1 tbsp fresh lime juice
  • 1 tbsp seeded and chopped tomato
  • 1 tbsp cucumber peeled, seeded, finely diced
  • 1/2 tbsp red onions finely chopped
  • 1 tsp fresh cilantro chopped
  • 1 tsp jalapeno minced
  • 1 tbsp ground cumin
  • Coctel de Mariscos
  • kosher salt as needed
  • fresh lime juice as needed
  • 1 each ceviche
  • 1 each Avocado rings 1/4-inch thick from 6 Avocados From Mexico
  • 1 each shrimp grilled and chilled
  • 1 each lime wedges
  • 1 each cilantro sprigs


  1. For each serving, dip rim of martini glass into lime juice. Dip rim of glass in salt, as for a margarita. Place ½ cup ceviche in glass. Top with 1 Avocado Ring, tuck shrimp into the center of the ring. Garnish with lime wedge and cilantro sprig.
  2. Combine fish and lime juice in bowl, toss well, cover and chill for at least 30 minutes or until fish is white throughout. Remove from refrigeration, place in strainer and drain off lime juice, then press gently on fish to squeeze out any additional lime juice. Place drained fish in bowl, add all other ingredients and fold to incorporate and mix well. Cover and hold under refrigeration until needed. Best used the day the ceviche is made. Discard after 2 days.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes! © 2024 All rights reserved.

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