Ceviche Ring
Eva
Dare to give a twist to fish and seafood recipes and try this refreshing, filling option that's perfect for Lent. So roll up your sleeves and prepare this ceviche ring recipe, which is made with fish, cucumber, serrano chili, avocado, and Eva® hydroponic lettuce—it's the perfect dish to share!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 Eva® Hydroponic French Lettuce
  • 1/2 cups orange juice
  • 1 cup lime juice
  • salt
  • pepper
  • 3 cups white fish, in medium cubes
  • 1 cup red onion, in thin strips
  • 1 cup cucumber, in medium cubes
  • 1 cup tomato, in small cubes
  • 2 serrano chiles, seedless and in small cubes
  • Eva® Hydroponic French Lettuce
  • tomato, in halves, for presentation
  • avocado, in slices, for presentation
  • tortilla chips, for presentation
Preparation
5 mins
Low
  • Cut the Eva® hydroponic French lettuce into strips. Set aside in a bowl.
  • Mix the orange juice, lime juice, salt, and pepper. Set aside.
  • Mix the white fish, red onion, cucumber, tomato, serrano chili, and lettuce in a bowl until everything is well combined. Add the vinaigrette and let it rest for 30 minutes.
  • Line a ring mold with non-stick plastic, place the previously drained ceviche, press gently, and let rest in the refrigerator for 20 minutes.
  • Unmold the ceviche ring onto a plate with Eva® hydroponic French lettuce and decorate with tomato, avocado slices, and tortilla chips.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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