Mexican · Lunch
Mexican Ceviche Salad with Snapper
Raw snapper fillet is cured in lime juice until opaque, then combined with tomato, red onion, cucumber, jalapeño and cilantro over crisp lettuce. Avocado and a drizzle of olive oil finish the salad, served with tortilla chips for scooping the citrus-marinated fish and vegetables.
$7
20 minsPrep
0 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
352Calories
30.1gProtein
13.9gFat
29.4gCarbs
9.6gSugar
7.8gFiber
735mgSodium
68mgChol
2.3gSat Fat
1180mgPotassium
95mgCalcium
2.4mgIron
2.9mcgVitamin B12
58mgVitamin C
gluten-free
low-calorie
low-cholesterol
high-fiber
mediterranean
all-time-classics
quick-lunch
gluten-free
low-calorie
Instructions
1
Prep
Cut snapper into 1/2-inch cubes on a clean board, checking for bones; slice red onion thinly, dice tomato, dice jalapeño, and mince cilantro and cucumber.
2
Marinate
Pour lime and orange juice over snapper in a bowl, stir gently to coat, cover, and chill 20 minutes until flesh turns opaque and firm.
3
Toss
Drain half the citrus liquid, add red onion, tomato, jalapeño, cilantro and cucumber to cured snapper, and toss gently until evenly combined.
4
Plate
Spread lettuce on a plate, spoon ceviche mixture on top, fan avocado alongside, drizzle with olive oil, sprinkle salt, and serve with tortilla chips.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g snapper fillet, skinless
- 1/2 cup120ml fresh lime juice
- 4 tbsp4 tbsp fresh orange juice
- 11 small red onion
- 22 small tomato
- 11 small jalapeño, seeds removed
- 4 tbsp4 tbsp fresh cilantro
- 11 small cucumber
- 11 small avocado
- 2 cup60g romaine lettuce
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 2 oz56g tortilla chips
