This week the salad was refreshing and perfect for the current weather.
I put mine over greens but I don’t really recommend that. It would have been nice just by itself, I think.
Here’s the recipe:
I chose a version of Ceviche that poaches the fish to reduce cooking time, and also for food safety reasons.I got the recipe for the book Ageless Face, Ageless Mind by Nicholas Perricone. I adapted it a bit to add more flavor.Here is my adapted recipe:
Prep time:15 minutes plus time to chill. Cooking time:10 minutes. Serves 6.
To cook the fish:
3 cups of water or chicken broth
1/2 cups white wine
juice of two limes
1 jalapeno or Serrano chili sliced in half
3 gloves of garlic,crushed
I Tbsp Old Bay seasoning
1/2 lb firm white fish fillet(halibut or the like)
1/2 lb large shrimp,peeled and deveined
Coat the fish and shrimp with old bay. Bring the broth,wine, lime juice, chili and garlic to simmer. Add fish and shrimp and simmer(do not boil) until fish is opaque(about 5 minutes) and shrimp is pink(about 2 minutes). Remove from poaching liquid and cool in the refrigerator.
To make the salad:
2 large tomatoes,diced
1/2 white onion, diced
1 jalapeno,seeded and diced(or more if you wish)
juice of two limes
1/4 cup cilantro, diced
hot sauce to taste
sea salt and cracked black peppers to taste
Mix tomatoes, onion, jalapeno,lime juice and cilantro together. Season to taste with hot sauce,salt and pepper.
When the fish is cool, cut shrimp in half and fish into bite-sized pieces. Mix into tomato mixture. Chill for at least one hour and up to four hours.*

I used less onion, more cilantro and a milder pepper, an orange one from my garden.
It made a nice lite supper for us tonight.


Salad Samplers– Ceviche — 1 Comment