Mexican · Lunch
Mexican Ceviche Salad with Snapper
Raw snapper cubes cure in lime juice until opaque, then toss with tomato, red onion, jalapeño and cilantro over crisp romaine. Finished with avocado and a light drizzle of olive oil, this Baja-style ceviche salad delivers bright acidity and clean seafood flavor.
$7
20 minsPrep
0 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
330Calories
41.2gProtein
11.8gFat
18.6gCarbs
7.1gSugar
6.2gFiber
410mgSodium
65mgChol
1.9gSat Fat
1380mgPotassium
90mgCalcium
2.1mgIron
3.6mcgVitamin B12
55mgVitamin C
Goes well with
Mexican Lager (Corona or Modelo)
local
Agua Fresca de Sandía
international
gluten-free
low-cholesterol
protein-rich
low-carb
low-calorie
high-fiber
low-chol
Instructions
1
Prep
Dice the snapper fillet into small even cubes and place in a non-reactive glass bowl.
2
Marinate
Pour lime juice and orange juice over the snapper, stir to coat, cover and chill for 30 minutes until opaque.
3
Build
Drain half the citrus liquid, then fold in red onion, tomato, jalapeño and cilantro.
4
Plate
Arrange romaine on a plate, spoon ceviche over top, fan avocado alongside, drizzle with olive oil, season with salt and pepper, serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g snapper fillet
- 1/2 cup120ml fresh lime juice
- 4 tbsp4 tbsp fresh orange juice
- 4 tbsp4 tbsp red onion
- 2/3 cup120g tomato
- 11 small jalapeño
- 4 tbsp4 tbsp cilantro
- 11 avocado
- 2 cup60g romaine lettuce
- 2 tsp2 tsp olive oil
- 1/4 tsp1/4 tsp salt
- black pepper, to taste
- 22 lime wedge, for serving
