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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

  1. Prepare your ingredients: Slice the yellowtail, chop the onion, jalapeño, cilantro, and jicama, cube the avocado, and shave the corn kernels from the cob.

  2. Start your base: Add the yellowtail to a medium bowl, followed by the red onion.

  3. Build the salad: Add in the jicama, corn, avocado, jalapeño, and cilantro.

  4. 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.

  5. Serve immediately: Spoon into a shallow serving dish or individual bowls and enjoy!