Mexican · Lunch
Mexican Ceviche Salad with Snapper (High-Protein)
Raw snapper cures in lime and lemon juice with tomato, red onion, and jalapeño, then combines with black beans and a soft-boiled egg. Served over lettuce with avocado, cilantro, and tortilla strips for crunch and richness.
$7
25 minsPrep
8 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
478Calories
51.8gProtein
18.9gFat
29.6gCarbs
6.8gSugar
10.2gFiber
710mgSodium
290mgChol
3.4gSat Fat
1450mgPotassium
135mgCalcium
4.3mgIron
2.9mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Dice the snapper fillet into 1/2-inch cubes and place in a glass bowl. Dice the tomato, red onion, and jalapeño; chop the cilantro.
2
Marinate
Pour lime juice and lemon juice over snapper, stir gently, and refrigerate 20 minutes until opaque.
3
Boil
Cook the egg in boiling water over high heat 6 minutes 30 seconds until whites are set and yolk remains jammy, then ice-bath 1 minute.
4
Assemble
Drain half the curing liquid, fold in tomato, onion, jalapeño, cilantro, and black beans. Toss lettuce with olive oil, salt, and pepper. Plate lettuce, top with ceviche, fan avocado, add egg halves, scatter tortilla strips.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g snapper fillet
- 1/2 cup120ml lime juice
- 4 tbsp4 tbsp lemon juice
- 1/2 cup80g tomato
- 4 tbsp4 tbsp red onion
- 11 jalapeno
- 4 tbsp4 tbsp cilantro
- 2/3 cup110g black beans
- 22 large eggs
- 11 avocado
- 2 cup60g romaine lettuce
- 4 tbsp30g tortilla strips
- 2 tbsp2 tbsp olive oil
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch black pepper
