Ceviche Salad With Avocado, Cilantro And Green Chile

Name: Ceviche Salad With Avocado, Cilantro And Green Chile
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: South American, Latin American
Ingredients: 1 ripe avocado, peeled, pitted 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; 237 milliliters (loosely packed) roughly chopped cilantro; 454 grams sashimi-grade boneless skinless fish (tuna, snapper and salmon are options youll likely find), cut into ½-inch cubes OR about 1 to 1 ¼ lbs medium-to-small cooked shrimp; 2 garlic cloves, peeled and roughly chopped; 2 Fresh hot green chile to taste (I like serranos or 1 jalapeño), stemmed and roughly chopped; 237 milliliters fresh lime juice; 4 servings Salt

The recipe Ceviche Salad With Avocado, Cilantro And Green Chile could satisfy your South American craving in roughly 45 minutes. This recipe serves 4. One portion of this dish contains approximately 25g of protein, 9g of fat, and a total of 219 calories. It is a good option if you're following a gluten free, dairy free, and primal diet. A mixture of chile, boston/butterhead lettuce, lime juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.