Ceviche Salad with Avocado, Cilantro and Green Chile

• 1 cup fresh lime juice
• 2 garlic cloves, peeled and roughly chopped
• 1 cup (loosely packed) roughly chopped cilantro
• Fresh hot green chiles to taste (I like 2 serranos or 1 jalapeno), stemmed and roughly chopped
• Salt
• 1 to 1 1/4 pounds sashimi-grade bone-less, skinless fish (salmon, tuna and snapper are options youll likely find), cut into 1/2-inch cubes
• OR 1 to 1 1/4 pounds medium-to-small cooked shrimp
• 1 ripe avocado, pitted, flesh scooped from the skin, and cut into 1/4-inch cubes
• 1 large head Boston/butterhead lettuce (or an equivalent amount of Bibb lettuce), leaves separated
• 1 green onion, roots and wilted outer leaves removed, thinly sliced crosswise, or a little chopped cilantro, for garnish

1. In a blender or food processor, combine the lime juice, garlic, cilantro, chiles and 1 scant teaspoon salt.
2. Process until smooth.
3. Scoop the fish into a large bowl.
4. Pour the lime marinade over it and let it cook in the lime juice 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 2 if you like it more well-done; cooked shrimp need only a few minutes to soak up the flavor.
5. (It takes about 4 hours to cook fish well-done in lime juice; if that is your desire, add the cilantro, chopped, just before serving to preserve its fresh color.)
6. Pour off half of the marinating liquid and set aside.
7. Toss the avocado with the fish, then taste and season with additional salt if you think necessary.
8. Divide the lettuce among four dinner plates.
9. Scoop a portion of the ceviche into the center of each arrangement.
10. Sprinkle with the chopped green onion or cilantro.
11. Drizzle some of the reserved lime marinade over the lettuce, and youre ready to serve.

lime juice, garlic, cilantro, fresh hot green chiles, salt, fish, shrimp, avocado, butterhead lettuce, green onion

Taken from www.cookstr.com/recipes/ceviche-salad-with-avocado-cilantro-and-green-chile (may not work)