This week's salad came from Candi of Candi's Corner: Wanderlust and Passions. What a great recipe! Fun and easy to make, and perfect for this hot steamy weather we've been having. I've had ceviche in restaurants but had never made it so I was really excited to try this one.
Candi's recipe calls for both shrimp and fish, and I decided to go with just shrimp. I used Sungold tomatoes from my garden - yellow-orange cherry-sized tomatoes with a lot of flavor and sweetness. This salad looked beautiful and was so delicious.
Check out Candi's blog - she recently returned from Thailand and is posting some amazing photos and stories.
The recipe is below. Links to other Sunday Salad Sampler participants can be found here. Next up is Israeli Salad from Teaberry.
Happy Sunday and have a great week!
Ceviche is a great summer salad that is popular in South and Central America, as well as Mexico,in many variations. It is traditionally fish "cooked" in lime juice,where the acids give the fish firm, cooked texture by breaking down the proteins over time.
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 think it lasts longer than that in the fridge. I've had leftovers the day after and still thought it was good, just hotter after sitting in the hot sauce for so long.