Ceviche Salad with Avocado, Cilantro & Green Chile

Cooking Instructions

Combine lime juice, garlic, cilantro, chiles and salt in a blender or food processor. Process until smooth.

Place fish (or shrimp) in a large bowl. Pour the lime marinade over it and let it "cook," in the refrigerator, to suit your own taste. You can eat it right away (Peruvian-style) if you like raw fish, or let it "cook" for an hour or two if you like it more well-done; cooked shrimp need only a few minutes to soak up the flavors of the marinade.

Pour off half the marinade and set it aside. Toss avocado with the fish (or shrimp). Divide lettuce among 4 plates. Scoop a portion of the ceviche into the center of each arrangement. Sprinkle with scallion (or cilantro). Drizzle the reserved marinade over the lettuce and serve.