Monday, July 13, 2009

Slow Travel Sunday Salad Samplers # 12 (7/12): Ceviche

This week's selection was made by Candi, Candi's Corner: Wanderlust and Passions. Candi selected a wonderful summer Ceviche Salad, which I have never had or tried before. Her recipe was so easy to follow and simple to make. I just loved the flavors of all the ingredients. I went with a nice piece of Halibut fish and followed her recipe. I like things a little spicy so put a little extra hot sauce in my salad and served it on a hard tortilla shell. It was so delicious and I loved it! I know that I'll be make this salad again for sure! Thanks so much Candi for this wonderful salad recipe!

Here's Candi's instructions to her very delicious Ceviche Recipe:

Ceviche is a great summer salad that is popular in South and Central America, as well as Mexico,in many variations. It is traditionally fish "cooked" in lime juice,where the acids give the fish firm, cooked texture by breaking down the proteins over time. I chose a version of Ceviche that poaches the fish to reduce cooking time, and also for food safety reasons.I got the recipe for the book Ageless Face, Ageless Mind by Nicholas Perricone. I adapted it a bit to add more flavor.Here is my adapted recipe:


Prep time:15 minutes plus time to chill. Cooking time:10 minutes. Serves 6.

To cook the fish:
3 cups of water or chicken broth
1/2 cups white wine
juice of two limes
1 jalapeno or Serrano chili sliced in half
3 gloves of garlic,crushed
I Tbsp Old Bay seasoning
1/2 lb firm white fish fillet(halibut or the like)
1/2 lb large shrimp,peeled and deveined

Coat the fish and shrimp with old bay. Bring the broth,wine, lime juice, chili and garlic to simmer. Add fish and shrimp and simmer(do not boil) until fish is opaque(about 5 minutes) and shrimp is pink(about 2 minutes). Remove from poaching liquid and cool in the refrigerator.

To make the salad:
2 large tomatoes,diced
1/2 white onion, diced
1 jalapeno,seeded and diced(or more if you wish)
juice of two limes
1/4 cup cilantro, diced
hot sauce to taste
sea salt and cracked black peppers to taste

Mix tomatoes, onion, jalapeno,lime juice and cilantro together. Season to taste with hot sauce,salt and pepper.

When the fish is cool, cut shrimp in half and fish into bite-sized pieces. Mix into tomato mixture. Chill for at least one hour and up to four hours.* I think it lasts longer than that in the fridge. I've had leftovers the day after and still thought it was good,just hotter after sitting in the hot sauce for so long.


  1. This comment has been removed by the author.

  2. Your salad looks delicious! Great idea to serve it on a tortilla; I'll try that next time. I thought that this was a great recipe (and I too love extra hot sauce).

    Have a great week!

  3. Oops, I had posted a comment that was meant for my photohunt pose. :) So I deleted it and moved it over to the right post.

    Hi Annie, thanks for your comments. Your salad looks very delicious too. I got the idea of the tortilla from a friend. I agree with you, I totally loved this salad and the extra kick with the hot sauce...very tasty.

    Thanks again and have a great week too!

  4. Kathy,

    Great idea serving it on a tortilla. I am glad you enjoyed it. I also put a lot of hot sauce on. LOL.

  5. Hi Candi, your recipe was great and I really enjoyed this salad a lot. So you and Annie like it hot too! Glad to know that I'm not the only one. :)

    I really liked it on the tortilla. I just pick it up like a pizza to eat it. No forks necessary...well maybe a spoon to scoop the fallen pieces back onto the tortilla. :)

    Thanks again for your very easy and delicious recipe! Have a great day today!

  6. Hi Kathy,

    I'll cross my fingers that the Airfare Gods (and Goddesses) are helpful this weekend when you start nailing down your Scotland logistics!

    That's great that you have a 3-Day weekend coming up that you can use to work on your trip. Happy planning!

  7. Hi Annie, yes I am very lucky to have that extra day off. Whoo hoo! While I'm waiting on the prices to drop, I'll just start finding my first and second lodging choices and sending out availability inquiries and checking out train and car rental information, directions and other stuff.

    Or I can play this weekend and worry about all this later...I'll have to see where the wind blows come Friday.

    Thanks for crossing your fingers Annie! Would be great if another of those insane prices sale comes along again. :) There's no pricetag on dreaming.

  8. Kathy,

    I like the idea of the ceviche on a tortilla. It sounds really good!

  9. Hi Nancy, thanks so much for your comments. I brought my left overs to work the next day and everyone really loved it! And with the Tortilla its like a full meal. :) I just loved Candi's recipe. So easy and really delicious.

    Thanks again for your comments and have a great day today!

  10. Hi!

    Having a very quiet weekend, how about you?

    Am not even going to watch the house auction 2 doors down - it's freezing out and I don't want to go outside.

    WOuld rather cook. And I don't cook all that often. The cars are pouring in! Wow - will be a busy auction!

  11. Hi Leslie, sounds like you're having a nice quiet weekend and your neighbor is having a busy one. Hope their auction goes well!


  12. I'm drooling here looking at the ceviche. I need to make this one soon!

  13. Hi Maria, you will love Candi's ceviche recipe a lot! I brought left overs to work and my co-workers loved it too. :)

  14. Thanks for sharing this Trekcapri.I'm excited to experience this recipe it sounds yummy..I should try this.

  15. Hi AIP, thanks for your comments.This was an absolutely delicious salad and I hope you get a chance to try it. You won't regret it.

    Thanks again. Your name is interesting. If you happen to live in Prague, I have to tell you that I just love your City!


It's me Trekcapri (aka Kathy). Thanks so much for visiting and leaving a comment.