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Ceviche Salad with Avocado, Cilantro and Green Chile


Ceviche Salad with Avocado, Cilantro and Green Chile Recipe

Ingredients:
  • 1 cup fresh lime juice
  • 2 garlic cloves, peeled and roughly chopped
  • 1 cup (loosely packed) roughly chopped cilantro
  • Fresh hot green chiles to taste (I like 2 serranos or 1 jalapeno), stemmed and roughly chopped
  • Salt
  • 1 to 1 ¼ pounds sashimi-grade bone-less, skinless fish (salmon, tuna and snapper are options you’ll likely find), cut into ½-inch cubes
  • OR 1 to 1 ¼ pounds medium-to-small cooked shrimp
  • 1 ripe avocado, pitted, flesh scooped from the skin, and cut into ¼-inch cubes
  • 1 large head Boston/butterhead lettuce (or an equivalent amount of Bibb lettuce), leaves separated
  • 1 green onion, roots and wilted outer leaves removed, thinly sliced crosswise, or a little chopped cilantro, for garnish
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 217kcal (11%)
Total Fat 9g (13%)
Saturated Fat 1g (7%)
Cholesterol 218mg (73%)
Total Carbohydrate 11g
Dietary Fiber 4g
Sugars 2g
Protein 26g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

45.7397002972


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