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Strawberry Avocado Cerviche

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“Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini”

Ingredients Nutrition


  1. Remove any remaining bones from the fish with tweezers. Cut the fish in 1/3-inch cubes and transfer to a medium glass or ceramic baking dish. Add the citrus juices, olive oil, and Tabasco. Season with salt and pepper; toss to coat. Cover with plastic wrap and refrigerate for 2 to 6 hours, stirring halfway through. Set a fine-mesh sieve over a bowl. Remove the fish from the refrigerator, pour it into the sieve, and let it drain, reserving the juices, as you prepare the other ingredients.
  2. Rinse the strawberries, pat them dry, and hull them. Cut in 1/3 inch pieces and combine with the honey, tossing gently to coat. Cut the avocado in half, remove the pit, and slice the flesh in 1/3 inch pieces.
  3. In a medium mixing bowl, combine the fish, strawberries, avocado, and chervil, and toss gently. Taste and adjust the seasoning. Divide among glasses, pour in a tablespoon of the reserved juices, and decorate with a strawberry. Serve immediately, or chill for up to 4 hours (remove from the refrigerator 15 minutes before serving.

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