Ceviche Salad
Dive into the refreshing and zesty flavors of a classic *Ceviche Salad*! This vibrant dish combines tender white fish fillets and juicy shrimp, "cooked" to perfection in a tangy citrus marinade of lime, lemon, and orange juice. Tossed with a colorful medley of fresh vegetables—red onion, roma tomatoes, cucumber, and jalapeño—this salad is then elevated with creamy avocado and fragrant cilantro. Seasoned simply with salt and pepper, it’s a light, protein-packed recipe that's perfect for warm weather or a healthy lunch. Serve it chilled with crunchy tortilla chips for a satisfying appetizer or enjoy it on its own for a low-carb meal. Ready in just 25 minutes, this no-cook ceviche recipe is your go-to for fresh, bold flavors!
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Recipe Information
Ingredients
- 1 pound fresh white fish fillets (such as tilapia, sea bass, or cod)
- 0.5 pound large shrimp, peeled and deveined
- 0.75 cup lime juice (freshly squeezed)
- 0.25 cup lemon juice (freshly squeezed)
- 0.25 cup orange juice (freshly squeezed)
- 1 small red onion, finely diced
- 2 medium roma tomatoes, diced
- 1 medium cucumber, diced
- 1 medium jalapeño, finely minced
- 0.5 cup fresh cilantro, chopped
- 1 large avocado, diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups tortilla chips (optional, for serving)
Instructions
Cut the white fish fillets into small, bite-sized pieces and place them in a glass or non-reactive bowl.
Add the shrimp to the bowl with the fish. Pour the lime juice, lemon juice, and orange juice over the seafood. Stir to combine, ensuring the seafood is fully submerged in the juice.
Cover the bowl with plastic wrap and refrigerate for 20-30 minutes, stirring occasionally. The acid in the citrus juice will 'cook' the seafood, turning it opaque and firm.
While the seafood marinates, prepare the vegetables. Dice the red onion, roma tomatoes, and cucumber. Mince the jalapeño and chop the cilantro.
Once the seafood is fully marinated, drain off most of the citrus juice, leaving just a little for flavor.
Combine the marinated seafood with the prepared vegetables and cilantro in a large mixing bowl. Gently toss to combine.
Season with salt and black pepper to taste. Carefully fold in the diced avocado, being careful not to mash it.
Optionally, chill the ceviche salad in the refrigerator for 10 minutes before serving to allow the flavors to meld.
Serve the ceviche salad with tortilla chips on the side or enjoy it as-is for a light and protein-packed meal.
Nutrition Facts
Calories |
2318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 655 mg | 218% | |
| Sodium | 3865 mg | 168% | |
| Total Carbohydrate | 225.0 g | 82% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 24.1 g | ||
| Protein | 176.8 g | 354% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 553 mg | 43% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 5184 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
