By Debbie Kornberg

The simplicity of fresh flavors makes this dish easy to love. It’s perfect for warm weather dining and great for entertaining! 

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Ingredients 

1 lb. fresh fish (Red Snapper, Yellowtail, Halibut), remove skin, cut into 1/4-inch cubes 

½ cup fresh lime juice

3 Tbsp. fresh lemon juice

4 Tbsp. red onions, minced 

1 cucumber, cut into ¼ inch cubes, about 1 cup

1 ripe mango, cut into ¼ inch cubes, about 1 cup 

1 ripe avocado, cut into ¼ inch cubes, about 1 cup 

1/2 cup fresh Italian parsley, chopped small

2-3 Tbsp. fresh mint, chopped small

2 Tbsp. SPICE + LEAF Galili Olive Oil  (Available on Amazon)

Sea salt to taste 

1 tsp. SPICE+LEAF Avocado Toast & Egg Topper  (Available on Amazon)

Optional: ¼ cup pomegranate seeds

Serve with Tortilla Rounds or tortilla chips

Cooking Instructions 

Take the skin off the fish fillet. Cut into small 1/4-inch cubes and add to bowl. Add the juice of lime and lemon. Mix everything well. Let sit for 30 minutes stirring occasionally so all of the fish is well coated by the lime/lemon juice. 

(Do not let it go longer than 90 minutes as the fish will become pickled and no longer be ceviche.) 

Mince 4 Tbsp. of red onions and set aside in bowl. Cut cucumber into ¼-inch cubes and add to bowl. Peel mango and cut into 1/4-inch cubes and add to bowl. Peel avocado and cut into 1/4-inch cubes. Add to bowl. Chop ½ cup of fresh Italian Parsley and add to bowl. Chop 2-3 Tbsp. mint. Add to bowl.

After 30 minutes of fish sitting in lime/lemon juice, check to see that the flesh of fish has turned opaque. Drain some of the lime/lemon juice out, leaving just about 3 Tbsp. remaining. Add olive oil. Mix well. Add red onion, cucumber, mango, avocado, parsley, mint. Mix of the ingredients together and add salt to taste.  Optional: add pomegranate seeds. Sprinkle Avocado Toast Topped on top. Mix gently. Ready to serve with a tortilla round or tortilla chips.