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| 1/2 x ca. 450 g | Seafood (halibut, sea bass, salmon, snapper, lobster, crab or scallops) |
| 1/2 Tasse | lime juice |
| 1 | avocado diced |
| 2 Esslöffel | Scallions; chopped chopped |
| 1 mittel | Tomato seeded, chopped |
| 3 Esslöffel | Fresh cilantro leaves or 1 tbs. dried, crumbled) |
| 2 Esslöffel | Diced green chiles |
| 1 Esslöffel | salad oil |
| 1 Esslöffel | red wine |
| 1 Esslöffel | Fresh oregano, chopped or 1 tsp. dried, crumbled) |
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Cut seafood into small pieces. Marinate fish in lime juice overnight. Gently toss avocado, scallions, tomatoes, cilantro and green chiles with fish mixture. Combine oil, wine and oregano. Pour oil mixture over fish and gently toss again. Chill until served. This recipe was a prize winner in the California Avocado Festival! Yield: 4 servings. Sources: Celebrating California, taken from "The Avocado Lover's Cookbook, " by Joyce Carlisle. This delightful book was sent to me from Joy Bellville in the
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