Monday, 16 May 2016

Ensaladilla ceviche - globetrotter's fish ceviche salad

Oh, how well I ate in Andalusia (again...) - I've feasted on enough seafood and Iberico pork to see me through the rest of the.. well, month, anyway. Travelling alone is a bit tricky though- when everything sounds and looks so irresistible, one person really struggles to get through all the food at the table with no-one to share it with...

Sure, tapas bars have some salads on their menus, too, but they're hardly the lighter option. Ok, the ensaladillas might have some genuine veggies in them, too, but swimming in a massive quantities of mayo. 

After returning home I've been trying to eat a little lighter and so one day I whipped u a batch of this fresh and summery fish ceviche salad. Instead of mayo it has some Greek yogurt and even that just a couple of spoonfuls. The salad is quite a United Nations, boasting influences from all over the world in the form of sweet chilli sauce, pomegranate seeds, fresh coriander and mint.

The portion below feeds six as a starter. Easily. As a tapas size portions it's enough for 10. At least. 

I really ought to do something about my greed.

Serves 6-10

Fish ceviche salad with watermelon and mint:

700 g neutral flavoured white fish (halibut, sea bass...)
1/2 red onion, finely chopped
2 tsp salt
5 limes, juiced

3 tomatos, deseeded and chopped to 1 cm cubes
1/2 large cucumber, deseeded and chopped to 1 cm cubes
200 g watermelon (rind removed), chopped to 1 cm cubes
the seeds of a pomegranate
2 bunches of coriander, finely chopped
handful of chopped mint leaves

3 tbsp Greek yogurt
3 tbsp sweet chilli sauce
1/2 tsp granulated garlic

salt, pepper (to taste) 

Dice the fish into 1 cm cubes. Transfer into a (plastic) bowl with onion. Sprinkle salt on top and to with lime juice. Cover and leave to cure in the fridge for half an hour, stirring every now and then. In the meanwhile prep the rest of the ingredients.

Cut the tomatos and cucumber in half. Scoop out the seeds and chop the veggies into 1 cm cubes. Combine with the herbs. In another bowl mix together the dressing.

Drain the fish and onion and add into the veggies. Gently fold in the dressing. Check the taste, season as needed and serve.

Great with corn crisps and very, very cold corn beer...





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