Ceviche Salad with Spicy Citrus Vinaigrette

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 Citrus Vinaigrette

Adapted from a Spicy Perspective
4 servings

Ingredients:
1 1/2 lb. fresh white fish fillet (Mahi Mahi, Cod, Halibut, Sea Bass)
5 limes, juiced
1 additional lime, juiced
1/2 an onion, finely sliced.
3 avocados, peeled and sliced
2 ripe mangoes, peeled and sliced
1 bunch fresh cilantro leaves
1/4 cup olive oil
1/2 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.

11:59 AM
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- Avocado, Ceviche, healthy, Mango, salad
0

Couscous Tomato (Pico de Gallo) and Zucchini Salad

Last week was Holy Week, and that meant a long Holiday. I went away for a few days, and I was in charge of the lunch time salad. Rather than doing the old lettuce-tomato combo, I wanted to try something that would go well with grilled steak, using Pico de Gallo and would be fresh as well as filing. So, here is a Guatemalan version of a Couscous Tomato and Zucchinni Salad.

Additional to the zucchini, I added Pico de Gallo and Queso Fresco. Pico de Gallo is a fresh, uncooked salsa made from chopped tomato, white onion, lime juice or apple cider vinegar and fresh cilantro (coriander leaf). And for the Queso Fresco, it’s a Guatemalan-Mexican farmer’s cheese, but you can find this cheese at any US Walmart from the Cacique brand.

This salad was a huge success! Some of our friends haven’t had couscous before, and they were pleased. This is a crowd friendly recipe, giving about 12 big servings and it’s best served chilled.

Kitty

Cous Cous Tomato (Pico de Gallo) and Zucchini Salad

A Foodies’ Kitchen Original Recipe
Serves 12

Ingredients
2 cups of couscous, uncooked
3 cups of water
1 cup of vegetable or chicken stock
1 zucchini
1 bell pepper
1 1/2 cups Pico de Gallo, strained – recipe follows
1/2 Queso Fresco (farmer’s cheese), diced
Olive Oil, for serving

Directions:

First, prepare the couscous. Bring 3 cups of water and 1 cup of vegetable stock to a boil. Remove from heat.
Add couscous. Cover the pot and leave it for 8 min. Fluff it with a fork.
Remove the couscous from the pot and transfer into a big bowl. Let it cool down for about 15 minutes.
After the couscous cools, chop the zucchini and bell pepper. Add to the couscous. Mix a bit.
Add the Pico de Gallo and diced Queso Fresco. If you don’t find Queso Fresco, you can substitute it with Feta Cheese. Mix well.
Keep in the fridge until it’s time to serve. This salad is best cool.
Serve with a drizzle of olive il.

Pico de Gallo

Ingredients
4 large plum tomatoes
1 medium sized white onion
1 cup of chopped cilantro, about half a bunch
1 tablespoon of salt
Juice of 2 limes

Directions:

Dice tomatoes and onion. Chop cilantro.
Put all ingredients in a bowl.
Season with salt and the lime juice. Mix up.

03:06 PM
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- Couscous, pico de gallo, salad, summer salad, Tomato, zucchini
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Jicama Salad

First off, what is Jicama? Jicama is a crispy, sweet, edible root that resembles a turnip in physical appearance, although the plants are not related. It has been cultivated in South America for centuries, and the vegetable is quite popular in Mexican cuisine. It has a unique flavor that lends itself well to salads, salsas, and vegetable platters. The roots can sometimes grow to be quite large, although when they exceed the size of two fists, they begin to convert the sugars that give jicama its sweet flavor into starches, making the root somewhat woody to the taste.

When choosing jicama at the store, look for medium sized, firm tubers with dry roots. Do not purchase jicama that has wet or soft spots, which may indicate rot, and don’t be drawn to overlarge examples of the tuber, because they may not be as flavorful. It will keep under refrigeration for up to two weeks.

I have only tried it in salads, or by itself with a little salt, cumin and lime juice. You don’t really need anything else!

I got jicama at the store, and wanted to make a fresh tasting salad that included other vegetables as well, this recipe was a success. It has the acidity of the limes and a nice crunch from the vegetables. This is another type of salad I can get on board with. I left out the orange and the avocado, but just because I didn’t have any available at home that day. I have left them in the recipe because next time I try this I’ll be sure to include them.

Jicama Salad

From Simply Recipes
Serves 4

Ingredients:

1 large jicama (about 1 1/2 pounds), peeled, then julienned or cubed (easiest to work with if you cut the jicama in half first)
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 green bell pepper, finely diced
1/2 cup chopped red onion
1/2 a large cucumber, seeded, chopped
1 navel orange, peel cut away, sliced crosswise, then each round quartered
1/2 cup chopped fresh cilantro
1/3 cup lime juice
Pinch of cayenne
Pinch of paprika
Salt
Optional:
1/2 avocado chopped
2 Tbsp olive oil

Procedure:

Toss together the jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large serving bowl.
Pour lime juice over all.
Sprinkle with a pinch of cayenne and paprika. Season generously with salt.
Let sit a half an hour before serving.