Ceviche Salad with Avocado, Cilantro and Green Chile

Course Appetizers Total Time Under 2h

Ingredients in this Recipe

1 cup (loosely packed) roughly chopped cilantro
1 cup fresh lime juice
1 green onion, roots and wilted outer leaves removed, thinly sliced crosswise, or a little chopped cilantro, for garnish
1 large head Boston/butterhead lettuce (or an equivalent amount of Bibb lettuce), leaves separated
1 ripe avocado, pitted, flesh scooped from the skin, and cut into ¼ inch cubes
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
2 garlic cloves, peeled and roughly chopped
OR 1 to 1 ¼ pounds medium to small cooked shrimp
Salt

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