Avocado and Seafood Ceviche Verrines
This Avocado and Seafood Ceviche Verrine is a refreshing, elegant appetizer, layering creamy avocado mousse, citrus-marinated seafood, and fresh herbs in a beautiful glass presentation. The combination of zesty lime, buttery avocado, and delicate seafood makes it perfect for a light summer dish or a sophisticated starter for any occasion.
Ingredients
For the Avocado Mousse:
- 2 ripe avocados
- ½ cup Greek yogurt or sour cream
- 2 tablespoons lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
For the Seafood Ceviche:
- ½ cup cooked shrimp, chopped
- ½ cup fresh salmon, diced (can be lightly poached or sushi-grade raw)
- ½ cup crab meat or white fish, flaked
- 2 tablespoons lime juice
- 1 teaspoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon red chili flakes (optional)
- 1 tablespoon fresh cilantro, chopped
For Assembly:
- 1 avocado, sliced
- Fresh cilantro leaves for garnish
- Lime slices for decoration
Instructions
Step 1: Make the Avocado Mousse
Blend avocado, Greek yogurt, lime juice, salt, black pepper, and garlic powder in a food processor until smooth.
Adjust seasoning if needed and set aside.
Step 2: Prepare the Seafood Ceviche
In a bowl, mix shrimp, salmon, crab, lime juice, olive oil, salt, red chili flakes, and chopped cilantro.
Let marinate in the refrigerator for at least 15 minutes for the flavors to meld.
Step 3: Assemble the Verrines
Spoon a layer of avocado mousse into the bottom of each glass.
Place thin avocado slices on top of the mousse.
Add a layer of the seafood ceviche mixture.
Repeat layers if using taller glasses.
Step 4: Garnish and Serve
Top with fresh cilantro leaves and a slice of lime on the rim of the glass.
Serve immediately or chill for 30 minutes for enhanced flavor.
Serving Suggestions
Serve as a light appetizer for dinner parties or summer gatherings.
Pair with toasted bread or crackers for added crunch.
Enjoy with a glass of white wine or sparkling water with lime.
Tips & Variations
Make it vegetarian by replacing seafood with mango and diced cucumber for a fresh twist.
For a spicy kick, add diced jalapeños to the ceviche.
Use sushi-grade salmon if serving raw, or lightly poach it for a different texture.
This Avocado and Seafood Ceviche Verrine is light, flavorful, and beautifully presented, making it a perfect elegant appetizer for any occasion.