I love me some ceviche and I found that discarded avocado skins make a great serving device for dinner parties because they are easy to carry, they wont leak and they are of course biodegradable! Ceviche originally came from Peru but has since evolved and been expanded on with other South American cuisines. One of my favorite styles is typically seen in Mexican cuisines where they use whole white fish and habanero peppers to give it a refreshing and spicy flavor. Enjoy.

Makes 15 Avocado Cups (small servings)

INGREDIENTS:

2lbs of White Fish (Sea Bass works)
8-10 Garlic Cloves (chopped finely)
2 TSP of Salt
1 TSP of Black Pepper
1 Habanero (remove seed and chop finely)
4 TSP of Cilantro (chopped)
20 Limes (juiced)
1 Medium Red Onion (chopped finely)

DIRECTIONS:

Mix all ingredients except the onion in a bowl. Make sure all ingredients are covered in lime juice. Cover and place in fridge and allow to marinate for 2-3 hours.

After the two or three hours add the onion into the mix, place in avocado cups and serve.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!