Tropical Avocado Ceviche Salad

Ceviche is a dish with history! It originated in Peru, where it is still loved – so much so that the Peruvians even declared a holiday in its honor. The method of curing fish traditionally used in ceviche was brought to South America from Spain, where it was a gastronomic relic of the country’s Islamic heritage. Today, ceviche can be found throughout Central and South America. Each region puts a unique twist on this seafood classic. 

Ceviche is often made using raw seafood, like fish or shrimp, that has been marinated in fresh citrus juice. This process essentially “cooks” the seafood, making it safe to eat.

For the most flavorful ceviche, Chef Willy recommends cubed ahi tuna and pre-cooked shrimp. Though it’s most often enjoyed in coastal locales, even inland seafood lovers can make a tasty ceviche. Just look for the freshest possible fish at your grocery store for the best results! 

Tropical avocados enhance this ceviche’s fresh flavor. These avocados are two to three times the size of Hass avocados, the wrinkly-skinned variety typically found in the produce section of your local grocery store. Tropical avocados have a smooth, vibrant green skin and a firmer texture. You’ll get more avocado for your buck when you slice one up for your tropical avocado ceviche salad! 

We could eat ceviche by the forkful, but it’s even better with some crispy tortilla chips! Serve with a plate of tortilla chips for a refreshing and nutritious dip that’s sure to please.