Ceviche Salad with Spicy Vinaigrette

Helga Glaesel de BlandingApril 23, 2013

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Doesn’t this look fresh? The heat has been going up and up in Guatemala so this dish was welcomed. It’s definitely a make ahead meal, since you need to let the fish marinate in lemon juice for a few hours before serving it, this is how the fish gets cooked. Our Guatemalan and Latin American readers will know all about this, since this is how we make good old fashioned ceviche.

However, this is definitely a different version for it. I served it on a bed of shredded greens, and instead of mixing it with the usual tomato and onions, it is served with a mixture of mango and avocado. Instead of the usual salt, lemon and Worcestershire sauce, it is served with a spicy citrus vinaigrette. You just have to try it, if you like ceviche, you will love this dish.

Note: The day I made this, I forgot to get cilantro. Please, put some on yours.

Helga

Ceviche Salad with Spicy Vinaigrette

Adapted from a Spicy Perspective
4 servings

Ingredients:
1 ½ lb. fresh white fish fillet (Mahi Mahi, Cod, Halibut, Sea Bass)
5 limes, juiced
1 additional lime, juiced
½ an onion, finely sliced.
3 avocados, peeled and sliced
2 ripe mangoes, peeled and sliced
1 bunch fresh cilantro leaves
¼ cup olive oil
½ an orange, juiced
1-2 tsp. honey
salt and pepper
cayenne pepper
Optional: grated fresh ginger

Procedure:

Flash freeze the fish for 30 minutes until it’s slightly frozen, making it firm and easier to slice. Then slice the fillet crossways into ultra thin pieces. Lay them in an airtight container.
Sprinkle the fish with 1 teaspoon of salt, then squeeze 5 limes over the fish and add the onion scattered on top. Shake a little, then cover and refrigerate for at least 3 hours.
Whisk the oil, juices of the remaining lime, and the orange juice together. Add 1 or 2 teaspoon of honey, and cayenne pepper if you’re using it. Taste and adjust for sweetness and heat. Then salt and pepper to taste.
To Serve: After 3 hours, drain the juices from the ceviche. Arrange several slices of fish, arrange some of the onions, mango, and avocado on each plate. Sprinkle with fresh cilantro leaves and drizzle with the spicy vinaigrette. If you like ginger, it gives it a great flavor if you sprinkle a few shavings of fresh ginger using your zester.