Chilean Seafood Salad Bowl – Gluten-Free Ceviche Delight

Allergens

Fish (Fish) - Shellfish (Shrimp) - Sulfites (May be present in cilantro due to storage and transportation)

Ingredients

• 1 lb fresh shrimp, peeled and deveined
• 1 lb white fish fillet, cut into bite
• sized pieces
• 1 cup fresh lime juice
• 1/2 cup red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1/4 cup cherry tomatoes, halved
• 1 avocado, diced
• Salt and pepper, to taste
• Olive oil, for drizzling

Instructions

1. In a large mixing bowl, combine shrimp and fish pieces with lime juice, ensuring they are fully submerged. Cover and refrigerate for 30 minutes, or until the seafood is opaque and cooked through.
2. Drain and rinse the seafood to remove excess lime juice.
3. In a separate bowl, combine red onion, cilantro, cherry tomatoes, and avocado. Add the marinated seafood and gently toss to combine.
4. Season with salt and pepper to taste, and drizzle with olive oil.
5. Serve immediately in individual bowls or as a single platter for sharing.

Chef’s Insight

The key to a perfect ceviche lies in marinating the seafood long enough to cook it through without overcooking or drying it out.

Notes

For optimal flavor and texture, use fresh seafood and limes.