Ceviche Raw Fish Salad
|Fresh lime juice||1 Cup (16 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Ground coriander||1 Teaspoon|
|Tabasco/Chinese red chili paste with garlic||1 Teaspoon|
|Fresh ground black pepper||To Taste|
|Green onions||4 , chopped|
|Tomatoes||2 , diced|
|Whitefish fillets||1 1⁄2 Pound (Fresh)|
|Bell pepper||1 , cleaned and chopped (Green Or Red)|
|Thyme||1⁄2 Teaspoon (Whole)|
Cut the fish into very thin, small slices.
Marinate in the lime juice for 1 1/2 hours.
Mix together the olive oil, garlic, oregano, thyme, coriander, tabasco or chili paste, and black pepper for the dressing.
After the fish has marinated, blend in the pepper, green onions, tomatoes, and dressing.
Stir gently to blend.
Refrigerate for 1 hour
I then like to place the salad on a big bed of lettuce and garnish it with avocado slices.
Serve with a dry white wine and some dark bread, and you have a whole meal with great flavor, very little oil...
and no additional salt is necessary.
Also try serving this unusual dish with pasta and a green salad.
White wine would go well.