Tracey's Fish-Free Summer Ceviche Recipe -
Tracey's Fish-Free Summer Ceviche Recipe

Tracey's Fish-Free Summer Ceviche

Recipe by  

"This light, refreshing dish is versatile enough to serve in a martini glass for an elegant appetizer or as the perfect side at a summer grill."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins

    2 hrs 20 mins


  1. Gently toss tomatoes, mozzarella cheese, onion, cucumber, and avocado together in a large bowl.
  2. Mix orange juice, olive oil, cilantro, and lemon juice in a small bowl; drizzle over tomato mixture and toss to coat. Season mixture with salt and pepper.
  3. Cover bowl with plastic wrap and refrigerate at least 2 hours.
Kitchen-Friendly View


  • Cook's Note:
  • You can use lime juice in place of lemon juice, if preferred.
  • The fresh mozzarella is a wonderful substitute for vegetarians and those who do not like, or have allergies to, fish and shellfish.
  • Make sure to choose ripe avocados; the citrus juice will stop them from browning.

Reviews More Reviews

Apr 28, 2015

Light and refreshing mix of textures and flavours. I was worried about the mozzarella in citrus so I ate it immediately instead of letting it sit. This serves nicely with some tortilla chips. I added some hot peppers and bean sprouts. Ceviche flavours for those of us who can't eat fish! Thank you Traceya822 for sharing your recipe. Update 28/4 I made this with tofu instead of mozzarella and it was delicious! Makes for nice vegan meal!


2 Ratings

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  • Calories
  • 351 kcal
  • 18%
  • Carbohydrates
  • 14 g
  • 5%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 25.9 g
  • 40%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 15.5 g
  • 31%
  • Sodium
  • 116 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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