Mexican · Lunch
Mexican Ceviche Salad with Snapper (Low-Chol)
Raw snapper cubes cure in lime juice until opaque, then toss with tomato, red onion, jalapeño and cilantro over crisp romaine. Finished with avocado and a light drizzle of olive oil, this Baja-style ceviche salad delivers bright acidity and clean seafood flavor.
$7
20 minsPrep
0 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
330Calories
41.2gProtein
11.8gFat
18.6gCarbs
7.1gSugar
6.2gFiber
410mgSodium
65mgChol
1.9gSat Fat
1380mgPotassium
90mgCalcium
2.1mgIron
3.6mcgVitamin B12
55mgVitamin C
gluten-free
low-cholesterol
protein-rich
low-carb
low-calorie
high-fiber
low-chol
Instructions
1
Prep
Dice the snapper fillet into small even cubes and place in a non-reactive glass bowl.
2
Marinate
Pour lime juice and orange juice over the snapper, stir to coat, cover and chill for 30 minutes until opaque.
3
Build
Drain half the citrus liquid, then fold in red onion, tomato, jalapeño and cilantro.
4
Plate
Arrange romaine on a plate, spoon ceviche over top, fan avocado alongside, drizzle with olive oil, 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
- 4 tbsp4 tbsp fresh orange juice
- 4 tbsp4 tbsp red onion
- 2/3 cup120g tomato
- 11 small jalapeño
- 4 tbsp4 tbsp cilantro
- 11 avocado
- 2 cup60g romaine lettuce
- 2 tsp2 tsp olive oil
- 1/4 tsp1/4 tsp salt
- black pepper, to taste
- 22 lime wedge, for serving
