Mexican · Lunch
Mexican Ceviche Salad with Snapper
Raw snapper is cured in lime juice until opaque, then tossed with tomato, cucumber, red onion, jalapeno and cilantro over romaine. Avocado adds creaminess without excess fat. Served chilled with a lime wedge, the salad delivers bright citrus, clean heat and fresh seafood flavour.
$7
20 minsPrep
0 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
286Calories
34.2gProtein
10.9gFat
13.8gCarbs
5.4gSugar
4.1gFiber
210mgSodium
83mgChol
1.9gSat Fat
980mgPotassium
75mgCalcium
1.6mgIron
2.8mcgVitamin B12
42mgVitamin C
Goes well with
Mexican Lager (Modelo, Corona)
local
Agua Fresca de Sandía
international
gluten-free
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Dice the snapper fillet into small even cubes, then thinly slice the red onion, finely dice the jalapeno, chop the cilantro, and dice the tomato and cucumber.
2
Marinate
Place diced snapper in a glass bowl, pour lime and lemon juice until fully submerged, cover and chill 20 minutes until opaque.
3
Build
Drain half the citrus juice, then fold in red onion, jalapeno, cilantro, tomato and cucumber.
4
Plate
Arrange romaine on a chilled plate, spoon ceviche over top, fold in avocado with olive oil gently, 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
- 2 tbsp2 tbsp fresh lemon juice
- 4 tbsp60g red onion
- 11 small jalapeno
- 4 tbsp4 tbsp cilantro
- 2/3 cup120g tomato
- 4 tbsp50g cucumber
- 11 avocado (200g)
- 2 tsp2 tsp olive oil
- 2 cup60g shredded romaine lettuce
- 22 lime wedge
- salt, to taste
- black pepper, to taste
