← Back to Search Results
Latin American, Mexican, Peruvian
Ceviche Salad with Avocado, Cilantro and Green Chile Recipe-14653

Photo by: Christopher Hirsheimer
Comments: 0


Ceviches, the wonderful lime-marinated seafood cocktails of Latin American, are experiencing an evolution. In Mexico, for centuries ceviche has meant ultrafresh fish or shellfish that’s preserved/marinated/”acid-cooked” in lime juice. But many modern chefs have broadened the concept to include practically any bold-flavored combination of seafood, vegetables, chiles, herbs, even fruit, that can be served as a cool appetizer or snack, usually with a bracing bolt of lime. My version here is pretty traditionally Mexican except that the fish in Mexico would likely be mackerel or kingfish, it would typically be marinated long enough to “cook” through and it would be served in a glass bowl or in a tostada, rather than nestled into greens. I’ve recently become enchanted with the Peruvian take on ceviche (the fish is marinated only moments before serving), especially since sashimi-grade fish (the top, okay-to-eat raw grade) is become more common in our fish markets. Whatever your marinated preference, this salad is just the ticket on a warm summer night, served with crusty bread or crackers.

Yield: Serves 4


  • 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


In a blender or food processor, combine the lime juice, garlic, cilantro, chiles and 1 scant teaspoon salt. Process until smooth.

    Scoop the fish into a large bowl. Pour the lime marinade over it and let it “cook” in the lime juice to suit your own taste: you can eat it right away (Peruvian-style) if you like raw fish, or let it “cook” for an hour or 2 if you like it more well-done; cooked shrimp need only a few minutes to soak up the flavor. (It takes about 4 hours to “cook” fish well-done in lime juice; if that is your desire, add the cilantro, chopped, just before serving to preserve its fresh color.)

    Pour off half of the marinating liquid and set aside. Toss the avocado with the fish, then taste and season with additional salt if you think necessary.

    Divide the lettuce among four dinner plates. Scoop a portion of the ceviche into the center of each arrangement. Sprinkle with the chopped green onion or cilantro. Drizzle some of the reserved lime marinade over the lettuce, and you’re ready to serve.


Ceviche Riffs (Some for the Adventurous)

Practically any edible piscine morsel can be made into ceviche: Squid and baby octopus are favorites – I simmer both of them until tender (usually 20 to 30 minutes) before marinating them. Scallops are wonderful raw and barely marinated, as are sardines. Around Guadalajara, the fish markets offer ground dish for making ceviche to pile on little tostadas – it cooks through in a matter of minutes; if that appeals look for ground fish cakes in your local fish market. Avocado is just a start when it comes to add-ins: tomato, red or white onion, olives, cooked cactus (nopales), roasted poblano chiles – these should get your creative juices flowing.

© 2009 Rick Bayless

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving, and using 1lb of cooked shrimp.

217kcal (11%)
81mg (8%)
31mg (52%)
165mcg RAE (6%)
218mg (73%)
551mg (23%)
1g (7%)
9g (13%)
4mg (25%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
mom-a-licious Mom-a-Licious
by Domenica Catelli
lucid-food Lucid Food
by Louisa Shafia
baked-explorations Baked Explorations
by Matt Lewis
flavor Flavor
by Rocco DiSpirito

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?