Name: Tracey's Fish-Free Summer Ceviche recipe
Ingredients: 2 tomatoes, diced;1 (16 ounce) package fresh mozzarella cheese, diced;1 onion, diced;1 cucumber, peeled and diced;1 avocado - peeled, pitted, and diced;½ cup orange juice;2 tablespoons olive oil;2 tablespoons minced fresh cilantro;2 teaspoons lemon juice;salt and ground black pepper to taste

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Ingredients

2 tomatoes, diced 1 (16 ounce) package fresh mozzarella cheese, diced 1 onion, diced 1 cucumber, peeled and diced 1 avocado - peeled, pitted, and diced ½ cup orange juice 2 tablespoons olive oil 2 tablespoons minced fresh cilantro 2 teaspoons lemon juice salt and ground black pepper to taste

Nutrition Info

350.8 calories carbohydrate: 14 g cholesterol: 59.5 mg fat: 25.9 g fiber: 3.8 g protein: 15.5 g saturatedFat: 12.2 g servingSize: - sodium: 142 mg sugar: 7.4 g transFat: : - unsaturatedFat: : -

Directions

Gently toss tomatoes, mozzarella cheese, onion, cucumber, and avocado together in a large bowl.
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.
Cover bowl with plastic wrap and refrigerate at least 2 hours.

Recipe Yield

6 servings

Recipe Note

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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