This Summertime Ceviche Salad is my go-to when I want something light, flavorful and gorgeous. It’s inspired by classic ceviche but made Flexible Chef–style: no marinating, no long ingredient lists, and no stove required. Just slice, toss, and serve. That’s it!
At the heart of this dish is buttery, sushi-grade yellowtail sashimi. It’s paired with crunchy jicama, sweet corn shaved off the cob, creamy avocado, and just the right amount of heat from jalapeño and red onion. A good squeeze of lime juice brings brightness, while olive oil softens everything into one zesty, flavorful bite. Chopped cilantro gives it that extra layer of freshness and makes it feel like summer in a bowl.
What I love most about this ceviche salad is how versatile it is. Serve it in martini glasses for a fancy starter, spoon it into lettuce cups for a hand-held party bite, or layer it over greens for a filling lunch. You can even turn it into a deconstructed taco bowl with a scoop of rice or quinoa.
And of course, it’s totally flexible. Don’t have yellowtail? Use diced salmon, tuna, or even cooked shrimp. Want it sweeter? Add diced mango or pineapple for a tropical twist. There’s no wrong way to mix and match—it’s about using what you have and making it your own.
💛 Flexible Tip: Hosting a summer gathering? Prep all the ingredients ahead of time and toss it together just before serving. Add a side of seeded crackers or tortilla chips for easy scooping.
Summertime Ceviche Salad
Ingredients
- Sushi-grade yellowtail sashimi thinly sliced
- 1 ripe avocado cubed
- Fresh white corn kernels cut off
- 1/2 cup jicama kernels cut off
- 1/2 cup red onion finely chopped
- 1 sml jalapeño thinly sliced (adjust to taste)
- Fresh cilantro chopped
- 2 limes juice of
- Olive oil
- Salt + freshly cracked black pepper to taste
Instructions
-
Prepare your ingredients: Slice the yellowtail, chop the onion, jalapeño, cilantro, and jicama, cube the avocado, and shave the corn kernels from the cob.
-
Start your base: Add the yellowtail to a medium bowl, followed by the red onion.
-
Build the salad: Add in the jicama, corn, avocado, jalapeño, and cilantro.
-
Season + mix: Drizzle with olive oil and lime juice, then season with salt and pepper. Gently stir to combine, being careful not to mash the avocado.
-
Serve immediately: Spoon into a shallow serving dish or individual bowls and enjoy!
Summertime Ceviche Salad served with seeded chips—an easy, no-cook dish for warm-weather gatherings
