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Ceviche Salad with Avocado, Cilantro, and Green Chile

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Pixicook editorial team

A refreshing ceviche salad featuring marinated sashimi-grade fish or shrimp, avocado, cilantro, and green chile served on a bed of Boston or Bibb lettuce.

Ingredients for Ceviche Salad with Avocado, Cilantro, and Green Chile

units in
USchevron
serves
4 peoplechevron

Garlic Clove, roughly chopped

each

Cilantro, roughly chopped

cups

Serrano Chiles Or Jalapeño, roughly chopped

each

Salt

to taste

Sashimi-Grade Fish Or Cooked Shrimp, cubed

0 lb

Ripe Avocado, cubed

each

Bibb Lettuce, leaves separated

each

Green Onion, thinly sliced or chopped

each

How to Make Ceviche Salad with Avocado, Cilantro, and Green Chile

1. Prepare Lime Marinade

Combine the fresh lime juice, garlic, cilantro, chiles, and a pinch of salt in a blender or food processor. Blend the mixture until it is completely smooth.

2. Marinate the Fish or Shrimp

Place the cubed fish or shrimp in a large bowl and pour the lime marinade over it. Allow it to marinate for up to 2 hours, until the fish turns firm and opaque.

3. Mix in Avocado

Remove half of the lime marinade from the bowl. Gently toss the marinated fish or shrimp with the cubed avocado.

4. Assemble the Salad

Arrange the separated lettuce leaves on dinner plates. Spoon the ceviche mixture onto the lettuce leaves. Garnish with thinly sliced green onion or chopped cilantro. Drizzle with some of the reserved lime marinade and serve immediately.

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