SEARCH
More 1 Photos

Tracey's Fish-Free Summer Ceviche Recipe

Recipe by: Traceya822

"This light, refreshing dish is versatile enough to serve in a martini glass for an elegant appetizer or as the perfect side at a summer grill."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook
  • Ready In2 h 20 m
  • 1Gently toss tomatoes, mozzarella cheese, onion, cucumber, and avocado together in a large bowl.
  • 2Mix orange juice, olive oil, cilantro, and lemon juice in a small bowl; drizzle over tomato mixture and toss to coat. Season mixture with salt and pepper.
  • 3Cover bowl with plastic wrap and refrigerate at least 2 hours.
Footnotes
  • Cook's Note:
  • You can use lime juice in place of lemon juice, if preferred.
  • The fresh mozzarella is a wonderful substitute for vegetarians and those who do not like, or have allergies to, fish and shellfish.
  • Make sure to choose ripe avocados; the citrus juice will stop them from browning.
Ingredients
  • 6 servings
  • 351 cals
  • 2 tomatoes, diced
  • 1 (16 ounce) package fresh mozzarella cheese, diced
  • 1 onion, diced
  • 1 cucumber, peeled and diced
  • 1 avocado - peeled, pitted, and diced
  • 1/2 cup orange juice
  • 2 tablespoons olive oil
  • 2 tablespoons minced fresh cilantro
  • 2 teaspoons lemon juice
  • salt and ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    351
    18%
  • Fat:
    25.9
    40%
  • Carbs:
    14
    5%
  • Protein:
    15.5
    31%
  • Cholesterol:
    60
    20%

Based on a 2,000 calorie diet

1 Photos in the recipe
view all photos
You maybe like