Oh, merry good day to thee! I bring to you today a most delectable recipe that will surely make thy taste buds dance with delight – the Ceviche Salad Recipe!
This dish hails all the way from the depths of South America, and is known for its fresh and zesty flavors. Truly, it is a perfect blend of tangy citrus and succulent seafood goodness. Whether you be from the land of Florida or the Caribbean, or just have an unshakable love for Mexican food, this dish is sure to please your palate in every way possible.
So come along then, let us embark on this journey of flavor together. With the freshest ingredients and a keen eye for detail, let us craft a dish that shall have all those who taste it coming back for more.
Why You’ll Love This Recipe
Hark! Listen to me, dear reader, for I shall tell thee of the most wondrous and delectable recipe that shall truly satisfy thy appetite. This Ceviche Salad recipe is a culinary masterpiece that shall take thee on a journey of flavors from the shores of Florida to the exotic lands of the Caribbean.
What marvels await thee in this dish, you may ask? Behold, this salad combines juicy shrimp, sweet mango salsa, and creamy avocado with diced tomatoes and cucumbers. But that’s not all! The tangy lime juice brings forth a zesty flavor that will surely awaken thy taste buds.
And here is the beauty of this recipe – thou can enjoy it as a meal for lunch or dinner, or even as an appetizer for thy feast. Not only does it provide a refreshing and flavorful escape from mundane meals, but it also offers health benefits for those who seek keto low carb diets or simply want a healthy option.
This Ceviche Salad Recipe is not only easy to make but also incredibly versatile, as thee can substitute or add ingredients to cater to thy palate. The possibilities are endless!
So why deprive thyself of such heavenly flavors? I implore thee, try this Ceviche Salad Recipe and experience its divine taste for thyself. Forsooth! This dish shall befit any occasion and be much appreciated by any lover of Mexican food or seafood.
Here is a detailed list of ingredients needed for this delicious ceviche salad recipe:
For the Ceviche:
- 1 ¼ pounds fresh shrimp, peeled and deveined, or raw fish or shellfish of your choice
- Juice of 3 limes and 2 lemons
- 2 tbsp. extra-virgin olive oil
- Salt (1 tsp) and black pepper (1/2 tsp), to taste
- 1/2 red onion, finely diced
- 1/2 cup chopped fresh cilantro
- 2 red bell pepper, diced
- 1 cup chopped cherry tomatoes or regular tomatoes cut in half
- 1 cucumber, peeled, seeded, and diced
For the Salad:
- 1 ripe avocado, diced
- 1 1/2 cups mango salsa (Recipe Ingredients: Mango, Lime Juice, Red Onion, Tomatoes)
- 4 cups mixed greens or lettuce
- 1/4 cup chopped green onions
Make sure you have all these ingredients ready before you start with the recipe.
The Recipe How-To
- Cook the shrimp: Start by cooking the shrimp. If using raw shrimp, peel and devein them before boiling them in salted water for 2-3 minutes or until they turn pink. Remove from heat and chill in the refrigerator until ready to use.
- Chop ingredients: Meanwhile, dice the avocado, tomatoes, and cucumber into bite-sized pieces. Thinly slice the red onion and chop some fresh cilantro.
Making the Ceviche:
- Combine ingredients: In a large bowl, combine the cooked shrimp with the diced avocado, tomatoes, and cucumber, along with thinly sliced red onion and chopped cilantro.
- Add citrus juices: Squeeze fresh lime juice over the mixture until it is covered in juice. Then also add fresh lemon juice.
- Add salt and pepper: Add a pinch of salt and a few grinds of black pepper, then stir everything together.
- Marinate: Cover with plastic wrap and let marinate in the fridge for at least 30 minutes or up to 2 hours.
Assembling your Ceviche Salad:
- After refrigerating, stirring thoroughly.
- Divide salad into four separate bowls equally.
- Garnish each serving with some finely chopped cilantro leaves
Substitutions and Variations
Hark ye! Should ye yearn to diversify thy ceviche salad, fret not, for I have a myriad of substitutions and variations that can tantalize thy taste buds.
For those who prefer not to consume any raw fish or shellfish, fret not noble friend. Instead of using shrimp or other seafood in the salad recipe, you may opt for cooked shredded chicken or diced tofu to add some protein and texture.
If thou wishest for a fruitier kick in thy salad, pray tell – try adding diced pineapple, papaya, or strawberries instead of mango. These wondrous fruits will impart a sweet zesty flavor to your dish that is unique and refreshing.
Want to make a vegan version of this dish? Replace the shrimp with diced avocado, and complement it with an assortment of vegetables like cherry tomatoes, cucumber, and other crunchy veggies that tickle thy fancy.
In case thee dost not have red onion on hand and cravest a milder onion flavor- try using thinly sliced shallots instead. For those who enjoy spicy dishes, a dash of jalapeno peppers in the mix would certainly elevate the heat quotient.
And if thou art feeling adventurous, try crafting your own mango salsa by adding peach or kiwi to it! This concoction will leave your taste buds dancing a merry jig with each bite.
Hast thou sought a low-carb/keto variation yet? Replace the mango salsa with diced watermelon and use salted cucumbers instead of tomatoes to reduce carb intake.
In summary, there are various ingredients which one can tweak in this recipe just as our ancestors did in play writing –to create something novel. Do say me what you’ll be trying out next time you summon ceviche salad from your kitchen hearth!
Serving and Pairing
Hark! ‘Tis time to serve this delectable ceviche salad, a dish that doth scream summer in every bite. One may venture to devour it as an entrée, served with warm tortilla chips, or as a side salad to any grilled seafood, chicken, or meat on thy plate.
But lo! I’dst recommend thou pair this ceviche salad with a crisp white wine or a refreshing mojito. The lime juice of the recipe ingredients 1 and the mango salsa shall shine brighter alongside a sauvignon blanc or viognier, whilst the mint of the mojito shall complement the cilantro tomato and fresh lime juice flavors in this ceviche salad recipe 1-2.
However, if one wishes to elevate their fiesta and shallop to the land of eternal sunshine, I recommend serving this ceviche salad with a margarita feast. Accompanying the cerveche sala de camarones (shrimp ceviche salad) with mango avocado or avocado shrimp salads shall be the highlight of your Mexican food-inspired bash.
This dish is not just pleasing to thy taste buds but also keto low carb, thus perfect for those watching their waistline. Whether at home or at thy dinner party, may my suggestion ensure the perfect meal for you and all thy fortunate guests.
Make-Ahead, Storing and Reheating
Oh, what a joyful experience it is to have food readily available to satiate one’s hunger at any time of the day! But, how do we keep the deliciousness that is the Ceviche Salad Recipe fresh for more than just a few hours? Fear not, for I have many methods of preserving this meal!
If you are in need of a quick-fix meal with little preparation time, mayhaps you would like to make-ahead for your future tastes? Not a bad idea, I assure thee; after all, this salad can be refrigerated overnight until ready to serve! To do so, add the avocado and mango salsa right before serving to keep its fluffiness and zingy flavor. Alternatively, prepare the salad ingredients and marinade separately and mix them together as needed before serving.
Now, if you find thyself with leftovers from dinner parties or a big batch cook-up session, fret thee not! This dish still has life in it yet. You may store leftover Ceviche Salad Recipe in the refrigerator covered tightly with plastic wrap or airtight containers. Its freshness shall last up to three days before it starts to lose its flavor quality. Before consuming again, let the salad sit at room temperature to come alive again for an hour or two prior.
Should thou desire to reheat thy dish (though traditionally it is served chilled), blend avocado and Mango Salsa dressing together from separate containers that you prepared earlier. Next combine the reheated Ceviche ingredients with the dressing. Remember: skimping on the amount of dressing used will result in dry textures which are less than desireable. As a side note – this dish does not freeze well so avoid freezing leftovers at all costs!
Now we dine like kings (and queens)!
Tips for Perfect Results
To get the perfect result from this ceviche salad recipe, I have some tips for you. In my experience, these tips have made a significant difference in how the dish tastes, and I’m confident they will work their magic for you as well.
Firstly, be mindful of the lime juice you use to make the ceviche. Freshly squeezed lime juice is preferred as it has more flavor than bottled lime juice. Using a tool like a citrus reamer will help you extract all the juice from the lime without picking up the bitterness or oil from the skin.
Secondly, when making the mango salsa, choose a ripe mango with a fragrant aroma. The sweetness of the mango balances well with the tartness of the lime, enhancing the overall taste of the salad.
When preparing your shrimp, remove all veins and shells to prevent any unwanted flavors or texture in your salad. Additionally, make sure your shrimp is cooked properly if you’re using cooked shrimp by boiling them in salted water for three minutes until pink and opaque or sauteing them with garlic.
For the onion in your recipe, soaking it in cold water before using it will mellow out its strong flavor, making it more palatable in your dish. After soaking, dry it well before dicing it.
To balance out flavors within your recipe, salt your diced avocado and let it rest for 5 minutes before mixing with other ingredients. This way, you ensure an evenly distributed flavor effect throughout rather than just biting into a single salty piece.
Finally, feel free to adjust spice levels according to individual preferences by adding more or less raw jalapeno pepper when making mango salsa or sriracha/hot sauce to mix into each serving.
With these few tips on my side though I’m sure you’ll achieve that delicious and fresh taste that is sure to impress anyone!
But wait, there’s more! We know you might have many questions on your mind, and that’s why we’ve prepared a list of frequently asked questions about this ceviche salad recipe. From substitutions to serving suggestions, we’ve got you covered. Let’s dive into it!
How long should ceviche be marinated?
When preparing ceviche, marinating time is crucial and varies based on the size of the fish pieces. To give the fish a cooked taste, it should soak in the citrus for a minimum of 30 minutes or an hour. However, if left for over two hours, the ceviche will take on a pickled flavor.
Is ceviche considered a salad?
One of the many culinary treasures passed on to New World cuisine from ancient Peru is a seafood salad composed of raw fish or shellfish that has been marinated in tangy fruit juices, seasoned with raw onion rings and laced with spicy hot peppers.
What is authentic ceviche made of?
Typically, the method of preparing ceviche involves marinating raw seafood such as fish, shellfish or shrimp in a citrus-based marinade. The acidic marinade usually incorporates lime or lemon juice, although some regions may also use other citrus fruits native to the area, like bitter orange or orange.
How do you eat ceviche salad?
I’ll be sharing a recipe that features a variety of grains and sides, inspired by Brazilian and American cuisine. Here are the key ingredients you’ll need: white rice, brown rice, cilantro lime rice, quinoa, beans, tortilla chips or potato chips, tostadas (which are crispy tortillas that we’ll use as a base), pico de gallo (using either standard tomato or other fruit varieties), lettuce leaves, and some vegetables like sweet potatoes and corn on the cob. Get all of these ready and let’s start cooking!
So, my dear foodies, I hope you enjoyed this ceviche salad recipe and learned a lot from it. This recipe is perfect for those who want to try new flavors or are looking for a light yet satisfying dish that can be enjoyed as a meal or a refreshing side dish. Its versatility and ease of preparation make it an ideal choice for busy people who don’t want to sacrifice flavor for convenience.
But what makes this ceviche salad recipe truly special is the combination of fresh ingredients, such as juicy tomatoes, crunchy cucumbers, creamy avocado, succulent shrimp (or other seafood), and zesty lime juice. Every bite will transport you to the sunny beaches of Florida or the Caribbean islands.
Moreover, you can customize this recipe to your liking by adding your favorite toppings or making substitutions based on your dietary needs or preferences. Whether you’re on a keto, low-carb or paleo diet, this salad can be adapted accordingly.
In conclusion, I encourage you to try this ceviche salad recipe and share it with your family and friends. It’s a healthy, flavorful and colorful dish that will impress everyone at your next gathering or picnic. Don’t forget to pair it with a refreshing drink, such as a mojito or cold beer. And if you have any questions or feedback, feel free to leave a comment below. Happy cooking!
Ceviche Salad Recipe
- 1 cup cooked shrimp, peeled and deveined
- 1 cucumber, peeled and diced
- 1 tomatoes, diced
- 1/2 avocado, diced
- 1/4 cup prepared mango salsa
- 1/2 lime, juice of, a
- salt and pepper
- Combine ingredients, tossing lightly.
- Serve with tortilla chips.
Add Your Own Notes
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.