Tracey's Fish-Free Summer Ceviche recipe

All Recipes Appetizers and Snacks Seafood Ceviche Recipes

Ingredients

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
½ cup orange juice
2 tablespoons olive oil
2 tablespoons minced fresh cilantro
2 teaspoons lemon juice
salt and ground black pepper to taste

Nutrition Info

350.8 calories
carbohydrate: 14 g
cholesterol: 59.5 mg
fat: 25.9 g
fiber: 3.8 g
protein: 15.5 g
saturatedFat: 12.2 g
servingSize: -
sodium: 142 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Gently toss tomatoes, mozzarella cheese, onion, cucumber, and avocado together in a large bowl.

  2. Mix 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.

  3. Cover bowl with plastic wrap and refrigerate at least 2 hours.

Recipe Yield

6 servings

Recipe Note

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.

Do you like the recipe? Share this tasty recipe!