Ceviche Style Fish with Whipped Avocados, and Salad


I love this salad. It’s really light and fresh, but still manages to fill you up.  The three parts of this salad work very well together, but you can use them separately in other recipes. This recipes serves 2 as a meal, or 4 as a side.

Ingredients 

Salad

  • Mixed greens
  • 1 yellow bell pepper, sliced
  • 1 cucumber, peeled and chopped
  • Few handfuls of grape tomatoes, cut in half 

Ceviche Style Fish

  • Tilapia fillets, 1 large or 2 small per person
  • 1 tbsp extra virgin olive oil
  • Salt and pepper
  • 2 limes
  • 1 bunch cilantro, finely chopped
  • ½ small red onion finely chopped 

Whipped Avocados

  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar, white would be best to keep coloring in avacados
  • Salt and pepper
  • 1 ½ avocados
  • ¼ cup water

Tools

  • Bowl
  • Large ziplock
  • Mixing bowl
  • Large skillet
  • Blender

Prep fish by combining olive oil, 1/2 lime, salt, pepper and fish, in bowl, and coat. Store in fridge till ready to use.

Add chopped cilantro, onion, and juice of 1 and 1/2 limes to large mixing bowl. Put in fridge till ready to use.

Peel and chop cucumbers, halve tomatoes, slice pepper. Add veggies and mixed greens to ziplock, and store in fridge.

Add fish and liquid to large frying pan, and cook on med/hi heat. Cook fish for about 5 minutes on each side, then chop fish using the edge of your spatula. Cook for another 5 minutes, stirring occasionally. **Traditional ceviche uses acid from the citrus to cook the fish.  I do this because it’s much faster and still tastes really good.

Combine cooked fish and ceviche mix.

In blender combine ingredients for whipped avocados; blend. If mixture has difficulty blending add a little more water, stir, and blend.

Mix salad, and plate. Top with fish mixture and whipped avocados; eat!

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