Ceviche Salad with Mango and Avocado

Ceviche is one of those South American dishes that sounds exotic and hard but is really simple and elegant. It's the perfect food to wow guests with and can be made ahead of time so it's great happy hour food at your home with friends after work.

Fish and or seafood marinated in citrus juice - that's it - that's all it takes to make this delicious dish. What I find so incredible is that the juice literally "cooks" the fish - it actually changes it chemically in the same way that heat does. Click here to learn more about that process.
I add some flavorings to the juice - garlic, onions, cilantro - but you can leave those out if you just want the fish taste or substitute other herbs or alliums. I also had some mangos that needed to be used so I added them along with the avocado, just because. Very successful indeed!

Ceviche Salad with Mango and Avocado

8 large shrimp, deveined, shelled and cut in bite size pieces
1/4 lb cod (or other white fish fillet like rock fish or tilapia)
1/2 cup bay scallops or 6 large scallops, quartered
2 cups lime juice, fresh
2 tablespoons red onion, chopped
2 tablespoons cilantro, minced
3-4 cloves garlic, chopped
2-3 fresh chilies, sliced on the diagonal (or 2 dried red chilies broken in pieces)
1 large mango, diced
1 avocado, diced
1/2 red bell pepper, diced

Place shrimp, fish, scallops, garlic, red onion, cilantro and chilies in container with lime juice, make sure all are submerged and refrigerate for at least 3 hours, until seafood and fish is firm (shrimp will turn pink and fish and scallops will have lost their translucency and become firm). Drain juice and combine with mango, avocado and bell pepper and serve over salad greens.

Hugs!

Recipes currently inspiring me:
Cranberry Ginger Bars at Eats Well With Others
Fresh Fig and Banana Milkshake at Pinch My Salt
Corn and Lobster Bisque at Cook, Eat, Play, Repeat