Ceviche with Surimi Meat

by Editorial Staff

Ceviche with surimi meat is incredibly tasty and easy to cook whore.

Summary

Prep Time	20 mins
Total Time	2 hrs 20 mins
Course	Salad
Cuisine	Latin American

Ingredients

surimi meat – 1/2 pack (about 100g)
green onions (with white part) – 2 pcs.
tomatoes – 2-3 pcs. (small, juicy)
fresh cucumber – 2 pcs. (small)
stalk celery – 2 stalks
bell pepper – 1/2 pc.
avocado – 1 pc.
garlic salt, ground black pepper – to taste
lemon (juice) – 1/2 pc.

Instructions

Wash and dry vegetables on a towel. Cut off the peel from small young cucumbers with a peeler, and thick coarse fibers from celery.
Cut tomatoes, celery, bell peppers, peeled avocados into small cubes. Don’t forget to sprinkle some lemon juice on the avocado so it doesn’t darken! Finely chop the green onion together with the white onion. Put all the vegetables in a salad bowl.
Cut the surimi meat VIČI “Lubo eats” at random, trying to keep the size of the pieces the same as for other products.
Combine all the ceviche ingredients in a salad bowl, season with garlic salt, ground black pepper, and juice with half a lemon. Mix gently and refrigerate for 2 hours. Ceviche is served with corn chips and thin tortillas. If you wish, you can take thin pita bread instead.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.