Summer Lovin' Ceviche Salad
Did you know how easy it is to make ceviche? A light and delicious way to get your omega 3's and transport yourself to the Spanish Coast. Might have to serve this with a glass of Albariño!
It's officially Spring in Australia which means Fall is fast approaching back home in Western New York.
Here's something I tried for the first time last week (who knew ceviche was so easy??) I was in this strange 'in-between' space- missing the Summer I just spent in Buffalo while anxiously anticipating Melbourne's warmer months.
This recipe was inspired by this yummy one I found on Foodgawker- I used different fish and fewer ingredients and it turned out beautifully.
I served my salad over watercress but you can try zoodles, quinoa, rice, noodles or nothing at all. Try topping it with Avocado (I did, but mine was not pretty enough to include in the photo).
This recipe would also be delicious with Mango- and I had good intentions to include one but I 'accidentally' ate it while chopping.
Slice fish thinly and add the fresh squeezed lemon and lime juices, grated ginger and garlic.
Mix well and chill in refrigerator for about 20-30 minutes.
Chop remaining ingredients for the salad and mix with the fish right before serving.
