This recipe is my take on Peruvian ceviche. This ceviche salad is very refreshing and pretty easy to make. Total time is usually about 30 minutes.
Ingredients:
- Fish approximately 2oz per person. You can use any white flesh fish such as snapper, cobia, wahoo, hogfish…
- Bell peppers various colors
- Onion
- Fresh squeezed lime juice 4oz
- salt 1/2 teaspoon
- Sugar 1/2 teaspoon
- Cilantro 2 teaspoons
- Cherry Tomatoes
- Cucumber
Directions:
- Mix together: lime juice, salt, sugar and cilantro
- Slice your fish into approximately 1/8 inch thick pieces. It’s best to slice the fish at an angle from the tail forward
- Place the cut fish into a glass bowl with the lime juice mixture
- cover and put in the fridge for approx. 30 min
- Place your onions and peppers onto a baking sheet
- spray the vegetables with olive oil and sprinkle with salt
- Place the vegetables into the oven and roast under the broiler until they are slightly charred
- let the vegetables cool
- Once the onions and peppers have cooled, slice them into bite sized pieces.
- Slice the cucumber and tomatoes into bite sized pieces.
- After 30 minutes, check your fish if. it changed from translucent to an opaque white. it is done.
- Wash and rinse the spinach.
- Place the spinach on a plate, place the onions, peppers, cucumbers and tomatoes on the plate in an artistic manor.
- Spoon a little of the lime juice onto the vegetables.
- Place the fish onto the salad in an artistic manor.
- Serve ,
