Candi, of Candi's Corner: Wanderlust and Passions, chose this week's salad. Here are her comments:
After twelve weeks of sampling delicious and nutritious salads, it is challenging to come up with something different. I was originally planning on a southwestern chicken salad with creamy salsa, but since we just had Marcia's wonderful chicken salad, I thought I'll go with ceviche.
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 from the book Ageless Face, Ageless Mind by Nicholas Perricone. I adapted it a bit to add more flavor. Here is my adapted recipe:
Makes 6 servings.
To cook the fish:
3 cups of water or chicken broth
1/2 cup 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.
Prep time:15 minutes plus time to chill. Cooking time:10 minutes.
It was really hot in SoCal yesterday, so this salad was perfect! Easy to put together too. And healthy!
I used cod and medium-sized shrimp. The tomatoes I had on hand were multi-color cherry tomatoes, so that added to the color contrast. I had some multi-color mini bell peppers, so I chopped those and added them to the tomato mixture. I had a sweet and mild Vidalia onion, which I chopped - I love those in raw salads.
Although this recipe is supposed to serve 6, we ate nearly all of it (just two of us). I saved a little bit of mine for lunch tomorrow, but Bill cleaned his up. We had some parmesan flavored Triscuits with the salad, and it was a perfect summer meal. Thank you, Candi!
Here are my ingredients:
The fish is poaching:
All of the veggies are chopped:
What a beautiful colorful plate: