Ceviche Salad with Avocado, Cilantro and Green Chile Recipe

Name: Ceviche Salad with Avocado, Cilantro and Green Chile
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh lime juice; 2 garlic cloves, peeled and roughly chopped; 1 cup (loosely packed) roughly chopped cilantro; Fresh hot green chiles to taste (I like 2 serranos or 1 jalapeno), stemmed and roughly chopped; Salt; 1 to 1 1/4 pounds sashimi-grade bone-less, skinless fish (salmon, tuna and snapper are options youll likely find), cut into 1/2-inch cubes; OR 1 to 1 1/4 pounds medium-to-small cooked shrimp; 1 ripe avocado, pitted, flesh scooped from the skin, and cut into 1/4-inch cubes; 1 large head Boston/butterhead lettuce (or an equivalent amount of Bibb lettuce), leaves separated; 1 green onion, roots and wilted outer leaves removed, thinly sliced crosswise, or a little chopped cilantro, for garnish

Servings: persons

1 cup fresh lime juice
2 garlic cloves, peeled and roughly chopped
1 cup (loosely packed) roughly chopped cilantro
Fresh hot green chiles to taste (I like 2 serranos or 1 jalapeno), stemmed and roughly chopped
Salt
1 to 1 1/4 pounds sashimi-grade bone-less, skinless fish (salmon, tuna and snapper are options youll likely find), cut into 1/2-inch cubes
OR 1 to 1 1/4 pounds medium-to-small cooked shrimp
1 ripe avocado, pitted, flesh scooped from the skin, and cut into 1/4-inch cubes
1 large head Boston/butterhead lettuce (or an equivalent amount of Bibb lettuce), leaves separated
1 green onion, roots and wilted outer leaves removed, thinly sliced crosswise, or a little chopped cilantro, for garnish

1
In a blender or food processor, combine the lime juice, garlic, cilantro, chiles and 1 scant teaspoon salt.
2
Process until smooth.
3
Scoop the fish into a large bowl.
4
Pour the lime marinade over it and let it cook in the lime juice to suit your own taste: you can eat it right away (Peruvian-style) if you like raw fish, or let it cook for an hour or 2 if you like it more well-done; cooked shrimp need only a few minutes to soak up the flavor.
5
(It takes about 4 hours to cook fish well-done in lime juice; if that is your desire, add the cilantro, chopped, just before serving to preserve its fresh color.)
6
Pour off half of the marinating liquid and set aside.
7
Toss the avocado with the fish, then taste and season with additional salt if you think necessary.
8
Divide the lettuce among four dinner plates.
9
Scoop a portion of the ceviche into the center of each arrangement.
10
Sprinkle with the chopped green onion or cilantro.
11
Drizzle some of the reserved lime marinade over the lettuce, and youre ready to serve.

116

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup fresh lime juice, 2 garlic cloves, peeled and roughly chopped, 1 cup (loosely packed) roughly chopped cilantro, Fresh hot green chiles to taste (I like 2 serranos or 1 jalapeno), stemmed and roughly chopped, and more.

Yes, Ceviche Salad with Avocado, Cilantro and Green Chile falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ceviche Salad with Avocado, Cilantro and Green Chile

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