Mexican · Lunch
Mexican Ceviche Salad with Snapper (Low-Calorie)
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
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
