Ceviche Salad With Avocado, Cilantro And Green Chile

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Frontera Fiesta
Nutrition per serving    (USDA % daily values)
CAL
201
FAT
35%
CHOL
22%
SOD
5%

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Ingredients for 4 servings

1 cup fresh lime juice

2 garlic cloves, peeled and roughly chopped

1 cup (loosely packed) roughly chopped cilantro

Fresh hot green chile to taste (I like 2 serranos or 1 jalapeño), stemmed and roughly chopped

Salt

1 to 1 ¼ pounds sashimi-grade boneless skinless fish (tuna, snapper and salmon are options you’ll likely find), cut into ½-inch cubes OR about 1 to 1 ¼ pounds medium-to-small cooked shrimp

1 ripe avocado, peeled, pitted and cut into ¼-inch cubes

1 large head of Boston/butterhead lettuce (or an equivalent amount of bibb lettuce), leaves separated

1 green onion, roots and wilted outer leaves removed, thinly sliced crosswise or a little chopped cilantro, for garnish

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