Ingredients

How to make it

  • Cut the fish into quarter-inch dice
  • In a small non-reactive bowl, combine the fish and the lime juice, allow the fish to marinate for 10 to 15 min in the refrigerator.
  • Dice and add the tomatoes, onion, chilies and cilantro and olive oil to the fish and lime.
  • season to taste with course ground pepper and sea salt and gently stir to combine place back into the refrigerator while preparing squash blossoms.
  • Use a veggie clean spray or carefully wash your blossom and let dry
  • Open the petals of a squash blossom and place a thin slice of avocado inside the blossom and spoon enough ceviche into each to fill, if you like re-chill for another 10 min

Reviews & Comments 5

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  • elgourmand 2 years ago
    Nicely bloody well done. The squash blossoms are a dandy touch. Great post. RJ
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  • rescue_ranger 3 years ago
    Yea, these BBQ competitions are killing me I been hitting one every other weekend for 2 months now from GA, NC, SC, TN, KY, VA PA MD, well the whole East coast doing very well to I have won 3 Grand Master and have placed in all 4 main KCBS categories, but I am a bit tired of BBQ and beer…..Not!!
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  • elgourmand 3 years ago
    Hay, glad to see tou back in action. A great post and a keeper for sure. The squash blossoms are a really neat idea. I did get the pepper seeds and they are just sprouting. Thanks. RJ
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  • valinkenmore 3 years ago
    Wonderful!
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  • 22566 3 years ago
    Oh My!
    This would be a keeper.
    Great sounding recipe.
    Thank-you
    Kind Regard
    Joyce
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