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    Ceviche Salad with Avocado, Cilantro, and Green Chile

    clock-icon20 minutes
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    Pixicook editorial team

    A refreshing seafood salad with the zesty flavors of lime, cilantro, and green chiles, complemented by the creaminess of avocado.

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

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Fresh Lime Juice

    0.25 fluid ounces

    Substitute chevron-down

    Garlic Clove, roughly chopped

    each

    Substitute chevron-down

    Cilantro, roughly chopped

    cups

    Substitute chevron-down

    Fresh Hot Green Chiles, roughly chopped

    each

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Sashimi-grade Fish, cubed

    0 lb

    Substitute chevron-down

    Ripe Avocado, cubed

    each

    Substitute chevron-down

    Boston Lettuce

    head

    Substitute chevron-down

    Green Onion, thinly sliced

    each

    Substitute chevron-down

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

    1. Prepare the Marinade

    In a blender or food processor, combine the fresh lime juice, garlic, cilantro, chiles, and a pinch of salt. Blend until you have a smooth and fragrant mixture.

    2. Marinate the Fish

    Submerge your chosen sashimi-grade fish in the lime marinade. Allow it to marinate until the fish turns opaque, which can happen immediately for a quick bite or over a couple of hours for more developed flavors.

    3. Combine with Avocado

    After marinating, remove half of the marinade and mix in the cubed avocado with the fish in the remaining marinade.

    4. Arrange and Serve

    Arrange the Boston lettuce leaves on individual plates. Spoon the ceviche mixture generously onto the lettuce. Garnish with thinly sliced green onion or an additional sprinkle of cilantro. Drizzle the reserved marinade over each serving to enhance the flavors.

    Pitfalls and tips

    Choose Fresh Seafood

    Opt for the freshest fish with firm, bright flesh and a sea-like smell for the best flavor and texture in your ceviche.

    Timing is Key

    Marinate the fish until opaque and firm but not tough, usually 15 to 30 minutes, for ideal texture.

    Perfect Your Lime Juice Technique

    Use fresh limes and roll them before juicing to extract the most juice. Taste the lime to adjust for acidity and sweetness.

    Season Generously

    Apply a good pinch of salt to bring out the natural flavors of the fish and adjust seasoning before serving as flavors develop during marination.

    Fresh Cilantro & Chiles

    Use the freshest cilantro for herbal brightness and adjust the amount of fresh, crisp green chiles to heat preference.


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