Ceviche Fruit Salad - alive magazine

Name: Ceviche Fruit Salad - alive magazine
Ingredients: 1/2 cup (125 mL) fresh lime juice; 1/2 cup (125 mL) fresh orange juice; 1 lb (450 g) skinless salmon, cut into 1/2 in (1.25 cm) dice (alternatively, small bay scallops); 1 cup (250 mL) diced mango; 1 cup (250 mL) diced pineapple; 1 avocado, pitted, peeled, and diced; 1 cup (250 mL) cherry tomatoes, quartered; 1/2 cup (125 mL) diced English cucumber; 1/3 cup (80 mL) finely diced red onion; 1 small jalapeno, seeded and finely chopped; 1/4 cup (60 mL) chopped basil or mint; 1 tsp (5 mL) sesame oil

www.alive.com

Best enjoyed outdoors on a hot summer evening, this fruity ceviche can be served as an appetizer along with tortilla chips, or try it as a main dish scooped…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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Ingredients

1/2 cup (125 mL) fresh lime juice
1/2 cup (125 mL) fresh orange juice
1 lb (450 g) skinless salmon, cut into 1/2 in (1.25 cm) dice (alternatively, small bay scallops)
1 cup (250 mL) diced mango
1 cup (250 mL) diced pineapple
1 avocado, pitted, peeled, and diced
1 cup (250 mL) cherry tomatoes, quartered
1/2 cup (125 mL) diced English cucumber
1/3 cup (80 mL) finely diced red onion
1 small jalapeno, seeded and finely chopped
1/4 cup (60 mL) chopped basil or mint
1 tsp (5 mL) sesame oil