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Ceviche Spring Rolls

Raw fish wrapped with lettuce makes a solid meal. Try it for lunch to power you through the afternoon.

  • Yield: Makes 8

Source: Whole Living, July/August 2011


  • 6 ounces black cod, skin removed, thinly sliced
  • 1/2 cup lime juice
  • Sea salt
  • 1 head tender lettuce, such as Boston, leaves separated
  • 1 mango, peeled and thinly sliced
  • 1 avocado, thinly sliced
  • 1 red bell pepper, seeded and julienned
  • 1/2 cup fresh cilantro leaves


  1. Pour lime juice over cod in a glass baking dish. Season with salt. Cover and refrigerate until fish is opaque, about 30 minutes.

  2. For each roll, stack 2 lettuce leaves and top with some cod, mango, avocado, pepper, and cilantro. Season with salt. Roll and slice in half.

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