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Ceviche salad
Ceviche salad
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Prep Time:
540 minutes
Cook Time:
Total Time:
540 minutes
Elevate fish with vibrant ceviche in a gourmet salad topped with zesty coriander salsa.
Ingredients:
  • 1kg snapper fillets, skin and bones removed, thinly sliced along the grain
  • 250ml (1 cup) fresh lemon juice
  • 2.40 gm salt
  • 600g mixed salad leaves, washed, dried
  • 2 Lebanese cucumbers, thinly diagonally sliced
  • 1 large red capsicum, halved, deseeded, cut lengthways into thin strips
  • 1 red onion, halved, thinly sliced
  • Crusty bread, to serve
  • 60ml (1/4 cup) olive oil
  • 21.00 gm fresh lemon juice
  • 20.00 ml fresh thyme leaves
  • 20.00 ml chopped fresh coriander
  • 2.95 gm Dijon mustard
  • 1 garlic clove
  • Salt & ground black pepper, to taste
Instructions:
  • In a shallow non-aluminium dish, marinate the fish in lemon juice and salt. Use a wooden spoon to ensure the fish is well coated. Cover with plastic wrap and refrigerate overnight, occasionally tossing with the spoon. The fish is done marinating when it turns white.
  • For the dressing, combine oil, lemon juice, thyme, coriander, mustard, garlic, salt, and pepper in a food processor. Blend until smooth, then transfer to a small bowl and set aside.
  • Drain the fish and gently squeeze out excess liquid. Transfer to a bowl and mix in 1/4 of the dressing. Add salad leaves, cucumbers, capsicum, and onion, and toss to combine.
  • Divide the salad onto plates, drizzle with the remaining dressing, and serve with the coriander salsa on the side.

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