Ceviche Salad Recipe | CDKitchen.com

ingredients

2 cups shrimp, crab, scallops, and/or fish
1/2 teaspoon grated lime peel
1/2 cup fresh lime juice
4 ribs celery, sliced
1 mild onion thinly sliced
1 tablespoon chopped bell pepper
1/4 cup green chiles, diced
2 medium tomatoes, seeded & diced
1 avocado, diced
2 tablespoons cilantro, chopped
1/4 cup chopped parsley
3 tablespoons olive oil
salt and freshly ground black pepper, to taste
1 dash cayenne pepper or Tabasco
garnish with parsley

directions

Cut cooked and cooled seafood into 1/2 inch chunks. Stir together lime peel, lime juice, celery, onion, bell pepper, green chiles, diced 2 med. tomatoes, seeded and diced diced green chilies, olive oil, garlic, cumin, salt and hot pepper sauce and place in a Ziploc plastic bag.. Add seafood chunks; close and marinate in the refrigerator several hours. Turn the bag occasionally.

When ready to serve, remove the salad from the bag and spoon into bowl. Add avocado chunks, parsley and cilantro. Season to taste, garnish and serve.

cook's notes

This is a recipe I made up after having a salad like this at a party. In real ceviche fish like red snapper or pompano are used. The acid of the lime juice changes the proteins in the fish turning it white and opaque as if it had been cooked. It is not easy for me to get fish as fresh as I would want for this, so I just use cooked seafood. We prefer more shellfish in the mix.

nutrition data

342 calories, 20 grams fat, 16 grams carbohydrates, 27 grams protein per serving. This recipe is low in carbs.

reviews & comments

Francie REVIEW:
August 31, 2013

This ceviche was FANTASTIC! I love the ceviche I've had at restaurants and this was my first time making it. Although, I was a little surprised that the seafood was cooked first. I thought that it was usually "cooked" by sitting in the acidic mixture. Either way, this was was very good. I used shrimp, scallops, and snapper.