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RECIPE
11 INGREDIENTS6 STEPS20MIN

Sustainable Seafood Ceviche

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Whitney Lofts at SideChef

La Jefa at the SideChef Kitchen Studio. Culinary Producer by day, striving to attain a “balanced” lifestyle by night. Favourite Foods: Cheese, Pesto, Dark Chocolate and Steak.
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This is a versatile no-cooking required recipe that is perfect for warmer weather and trying different types of seafood. For a sustainable choice, try experimenting with mollusks or sustainably caught fish.
20MIN
Total Time

Whitney Lofts at SideChef

La Jefa at the SideChef Kitchen Studio. Culinary Producer by day, striving to attain a “balanced” lifestyle by night. Favourite Foods: Cheese, Pesto, Dark Chocolate and Steak.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4

Seafood

1.1 lb
Assorted Seafood
any sustainable seafood
2
Limes , juiced, divided
1/8-1/4 cup juice needed
1 tsp
2
Small  Avocados

Garnish

to taste
to taste
Crushed Red Pepper Flakes
to taste
to taste
Tortilla Chips
for serving

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Cooking Instructions

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Step 1
Clean and portion Assorted Seafood (500 gram) into 1x1-inch pieces
Step 2
Finely dice Red Onion (1/4). Add to a medium or large mixing bowl and cover with half of the juice of the Lime (1).
Step 3
Cut the Avocado (2) in half, then remove the pit and skin. Cut the halves into cubes the same size as the seafood.
Step 4
Finely chop Fresh Cilantro (1 bunch).
Step 5
In a large bowl, combine seafood, avocado, red onion, cilantro, remaining juice of the Salt (1 teaspoon), and Lime (1). Gently fold everything together.
Step 6
To garnish, add Crushed Red Pepper Flakes (to taste), Ground Black Pepper (to taste), Olive Oil (to taste), and more Fresh Cilantro (to taste). Serve with Tortilla Chips (to taste).

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