Hamachi Ceviche with Grilled Avocado, Cucumber, Ginger & Jalapeño Vinaigrette

By Savannah Ryan, Cookbook Author & Food Explorer

This fresh ceviche brings bright citrus and smoky grilled avocado together—light, zesty, and perfect for warm days.

Ingredients (Serves 4 | Prep: 20 min | Grill: 10 min)

• 8 oz sashimi-grade hamachi, diced

• 1 avocado, halved

• ½ cucumber, diced

• 1 small shallot, minced

• 1 jalapeño, minced

• 2 Tbsp olive oil

• 2 Tbsp rice vinegar

• 1 Tbsp honey

• 1 tsp grated ginger

• Juice of 1 lime

• Salt & pepper

Instructions

1. Grill avocado cut-side down 1–2 min until charred; cool and slice.

2. Whisk oil, vinegar, honey, ginger, jalapeño, lime, salt, pepper.

3. Toss hamachi, cucumber, shallot in half vinaigrette.

4. Arrange with avocado; drizzle remaining dressing.

Pro Tips

• Hearts of palm works for vegan swap.

Related

• Mediterranean Recipes

• Detox Recipes

• Free Recipes

• Cookbooks

Hamachi Ceviche with Grilled Avocado, Cucumber, Ginger & Jalapeño Vinaigrette