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Aviche, the Guacamole of the Sea Recipe


Aviche the Guacamole of the Sea

This award-winning guacamole recipe by Ellie Ratcliffe, Lindsay Liu, and Lauren Cooper won Judge's Choice at Guactacular 2011 earlier this year.



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For the pickled red onion:

  • 1 cup water
  • 1 red beet, quartered
  • ¼ red onion, diced
  • 1 tablespoon sugar
  • 1 tablespoon white vinegar

For the guacamole:

  • ½ pound fresh, white fish fillet like flounder, cut into ½-inch pieces
  • 1 cup fresh lime juice, about 8 limes, plus more as needed
  • ½ cup fresh lemon juice, about 2 lemons
  • 1 ear of corn
  • ¼ red onion, pickled (see above)
  • ½ red onion, diced
  • ½ vidalia onion, diced
  • 1 cucumber, deseeded and diced
  • 1 mango, peeled and diced
  • 4 ripe Hass avocados, 1 diced
  • 1 jalapeño, deseeded, membrane removed, and diced
  • Salt and pepper, to taste
  • Tortilla chips, to serve


For the pickled red onion:

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

For the guacamole:

In a shallow dish, cover the fish in the 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 the red onion (if you haven't already). Then combine the red and vidalia onions, cucumber, mango, 1 diced avocado, and the jalapeño to a bowl.

Slice the 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 ¼ 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.