Name: Lemon Finish Lima Ceviche Style Salad with Roasted Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 60 min
Ingredients: 200 g fresh white fish (such as tilapia or sole); 150 g cherry tomatoes; 100 g cucumber; 1 red onion; 1 avocado; 2 tbsp fresh cilantro; Juice of 2 large lemons; 1 tbsp olive oil; to taste Salt; to taste Black pepper; 50 g corn kernels (optional); 20 g thinly sliced radishes (optional)

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Lemon Finish Lima Ceviche Style Salad with Roasted Vegetables

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Dive into the bright flavors of Peru with this delightful Lemon Finish Lima Ceviche Style Salad paired with roasted vegetables. This salad captures the essence of traditional ceviche while adding a twist of roasted goodness that enhances its fresh and zesty profile. Feel free to play with the vegetables according to your preference or what’s in season. Let’s bring a taste of Lima to your kitchen!

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Prep Time 20

Cook Time 30

Total Time 1

Servings: 4

Course: South America

Cuisine: Peruvian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

200 g fresh white fish (such as tilapia or sole)
150 g cherry tomatoes
100 g cucumber
1 red onion
1 avocado
2 tbsp fresh cilantro
Juice of 2 large lemons
1 tbsp olive oil
to taste Salt
to taste Black pepper
50 g corn kernels optional
20 g thinly sliced radishes optional

Equipment

Heatproof mixing bowl
20 cm (8 inch) square baking tray
Chef's knife
Spoon for mixing
Mandoline for slicing radishes

Method

Preheat your oven to 200°C (400°F). Wash and prepare all vegetables as directed in the ingredients section.
On a baking tray, combine cherry tomatoes and corn kernels with a drizzle of olive oil, salt, and pepper. Roast in the preheated oven for about 15-20 minutes or until tender and slightly caramelized.
In a mixing bowl, combine diced fish, lemon juice, half of the chopped cilantro, red onion, salt, and black pepper. Mix well and let marinate in the refrigerator for at least 10 minutes.
Once the fish has marinated, gently fold in the avocado and cucumbers into the mixture. Add roasted cherry tomatoes and corn to the bowl.
Drizzle with olive oil, adjust the seasoning as necessary, and top with the remaining chopped cilantro.
Plate the salad in large bowls or on plates. Decorate with sliced radishes if using. Enjoy immediately as the fresh flavors are best appreciated soon after preparation.

Nutrition

Calories: 250kcalCarbohydrates: 20gProtein: 14gFat: 15gSodium: 300mgPotassium: 450mgFiber: 5gSugar: 3gVitamin A: 680IUVitamin C: 40mgCalcium: 50mgIron: 1.5mg

Notes

Feel free to experiment with different types of fish for your salad!
If you're looking for a vegetarian version, try substituting the fish with cubed tofu and marinating it in the same lemon juice mixture.
This salad can be stored in an airtight container in the refrigerator for up to 2 days; just be mindful that the avocado could brown—consider adding it just before serving for a fresher look.
Enjoy the vibrant, zesty flavors, and let your creativity shine in the kitchen!

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Lemon Finish Lima Ceviche Style Salad with Roasted Vegetables