Ceviche Salad

Stephanie Mabry


I had this dish several years ago at a restaurant that we visited on our way back from Las Vegas..it was so hot outside and this salad was so cold and fresh. It really was delicious..as soon as I got home, I had to try and re-create it.

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No-Cook or Other

Blue Ribbon Recipe

Notes from the Test Kitchen:
Don't let the term "ceviche" intimidate you... This is a simple, refreshing salad that makes for a truly impressive presentation! Wow 'em with this tasty dish at your next cocktail party or luncheon.


3 large
1 bunch
3 small
1 lb
shrimp, cooked,no tail
1 large
sweet yellow onion
2 medium
jalapenos, fresh, deseeded
2 pinch
sea salt
2-3 clove
crushed garlic
1 large
1 Tbsp
olive oil
1 dash(es)
white wine vinegar

Directions Step-By-Step

In a large bowl add chopped tomatoes,cilantro, sweet onion, seeded jalapeno's,garlic and shrimp. Add sea salt, to taste, olive oil, dash of white wine vinegar and squeeze limes into bowl.
Mix well. Add chopped avacado and mix again. Taste to see if you need more salt or more lime juice. Best to let in refrigerator for about 30 minutes before serving. Serve over an avacado half with crushed tortilla chips on top.

About this Recipe

Main Ingredient: Fish
Regional Style: Latin American
Collection: Fiesta Time!
Other Tag: Quick & Easy