Description
Ceviche is a popular dish in Latin American cuisine, particularly in countries like Peru, Mexico, and Ecuador. The origins of ceviche are widely debated, but it is believed to have been around for centuries, with evidence of its existence dating back to the pre-Columbian era. Some suggest that it was first prepared by indigenous people using fish and fruit marinated in fermented fruit juices, while others argue that it evolved through interactions between the indigenous people and Spanish conquistadors, incorporating citrus fruits like lime and orange.
Ingredients
For the Ceviche:
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1 lb fresh white fish fillets (like tilapia or cod), diced (Alternatively, you can use shrimp or scallops)
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1 cup freshly squeezed lime juice (about 8–10 limes)
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1/2 red onion, finely chopped
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1 cucumber, peeled and diced
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1–2 serrano chilies or jalapeños, finely chopped (adjust to taste)
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1/2 cup fresh cilantro, chopped
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Salt and pepper to taste
For the Tropical Salad:
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1 ripe avocado, diced
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1/2 mango, peeled and diced
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1/2 cup pineapple, diced
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1/2 cup papaya, diced (optional, but adds a nice flavor)
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1/4 cup bell pepper (red or yellow), finely chopped
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1/4 cup fresh coconut, shredded (optional for added tropical flair)
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1 tablespoon olive oil (for drizzling)
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Extra lime wedges for serving
Instructions
Start by placing your diced fish in a bowl and covering it with fresh lime juice. Make sure that the fish is completely submerged in the lime juice. This is the key to “cooking” the fish without using heat. To enhance the flavor, stir in the chopped red onion, serrano chilies (or jalapeños), and a pinch of salt. Cover the bowl and refrigerate for 30 minutes to 1 hour. The fish should turn opaque during this time, signaling that it’s “cooked.”
If you’re using shrimp or scallops, follow the same process, ensuring they turn firm and opaque.
While the fish is marinating, prepare the tropical fruits and vegetables. Dice the avocado, mango, pineapple, and papaya (if using). Finely chop the bell pepper and shred the coconut (if using). Place all these ingredients into a large mixing bowl.
Once the fish is marinated and the lime juice has had time to work its magic, drain off any excess lime juice from the ceviche but leave a little bit for flavor. Add the marinated fish to the tropical fruit and vegetable mixture. Gently mix the ingredients together, ensuring that everything is evenly distributed.
Before serving, taste the ceviche salad and adjust the seasoning to your liking. You may want to add more salt, pepper, or lime juice. Drizzle the salad with a little olive oil for extra richness and a smooth finish.
Serve the Tropical Avocado Ceviche Salad chilled with extra lime wedges on the side for a refreshing touch. This dish is best enjoyed fresh but can also be stored in the refrigerator for a few hours if you’re preparing it ahead of time.
Notes
This salad bursts with tropical flavor and refreshing citrusy zing. For extra texture, try adding diced mango or pineapple. If you prefer a spicier kick, finely chop a fresh chili or jalapeño. Serve chilled for the best taste—perfect for hot days or light dinners!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Raw
- Cuisine: Latin American
Keywords: Tropical Avocado Ceviche Salad