For some it's chocolate. For others its donuts. For me, it's anything with garlic, cilantro and chili flakes. That has been my obsession of late (well that and cajun anything like these fries and these tacos). So the other day, I found myself smuggling a haul of wild sturgeon into the house like another forbidden Coach bag in order to satisfy my craving for garlic, cilantro, and chili via this ceviche salad.
I love the spice of cumin and coriander and the whole garlic, cilantro and chili flakes thing is totally up my alley!
This is one of those salads that is great as a side salad or protein dish. Pair this with a nice helping of creamy mashed potatoes and you've got yourself some dinner. Well, maybe throw in a side salad to round out your meal. Or not. Whichever way you choose to eat this salad, it'll be a nice change to your regular eating routine of Taco Tuesdays and Friday Night Pizza. Besides, wasn't one of your New Years resolutions to spice up your cooking and change up your palate?
Did I mention, this calls for raw fish. So if Be Brave is your 2016 phrase, this is your first assignment.
If you're a bit uneasy about eating raw fish - take these extra steps to ensure your fish is clean from pathogens.
- Source wild fish. I used sturgeon but wild salmon is great too.
- Fish should smell fresh and mild, not fishy and the flesh should spring back when pressed.
- Don't use fresh fish. Be sure it has been frozen for 7-10 days to kill whatever parasites that may be lurking. (source) <<== this one is important. Even if I purchase fresh fish, I always throw it in the freezer for at least a week before preparing it.
- Defrost in the refrigerator overnight or in cold water for quick thaw but no longer than 45 minutes. Cook immediately.
I learned this recipe from a relative and of course like most recipes in this highly processed world, I had to shake things up to make it more wholesome. I swapped a few MSG and GMO-laden ingredients with varying spices. Turns out you can still enjoy your favorite dishes without all the nasty preservatives by using real ingredients grown from the soil and not manufactured in a factory.
Cilantro and Cumin Sashimi Salad
Wash and pat dry the fish. Cut into ½" - 1" pieces and place in a glass bowl. Pour vinegar over fish making sure it's even throughout the dish. I prefer to use this shallow 2 quart Pyrex dish. 
Set aside in the refrigerator for 8-12 hours or overnight. This method of preparation is known as ceviche, whereby the acid of the vinegar subtly *cooks* the fish and creates a more tender end-product.
Put fish through a strainer and discard apple cider vinegar. There should be very little left as most of it will be absorbed by the fish.
In a skillet or pan, heat avocado oil on medium heat and saute ½ of chopped onion for about 5-7 minutes or until translucent.
Add garlic,chili flakes, cumin, and coriander and cook for about a minute. Take off heat.
Add remaining onions, salt, and cilantro and mix well to combine. Toss prepared fish straight into the pan and combine well.
This can be enjoyed immediately or kept in the refrigerator for up to 2 days. I love making this salad for dinner parties because I can make it ahead of time and it will still be tasty when it's time to set it on the dinner table.
Cilantro and Chili Ceviche Salad
Ingredients
- 1.5 lbs firm wild fish
- 1 c Apple Cider Vinegar
- 2 T avocado oil
- 1 md. onion diced and divided
- 4 garlic cloves minced
- ¾ t chili flakes
- 1 t cumin
- ½ t coriander
- 1 t salt
- 1 bunch cilantro chopped
Instructions
- Wash and pat dry the fish. Cut into ½" - 1" pieces and place in a glass bowl. Pour vinegar over fish making sure it's even throughout the dish. Set aside in the refrigerator for 8-12 hours or overnight.
- Put fish through a strainer and discard apple cider vinegar. There should be very little left as most of it will be absorbed by the fish.
- In a skillet or pan, heat avocado oil on medium heat and saute ½ of chopped onion for about 5-7 minutes or until translucent.
- Add garlic,chili flakes, cumin, and coriander. Take off heat.
- Add remaining onions, salt, and cilantro.
- Mix well to combine.
- Serve immediately and can be stored in the refrigerator for up to 2 days.
Notes
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This post has been shared on: Healthy Living Link Up | Homestead Blog Hop | Full Plate Thursday | Gluten Free Fridays | FoodieFriDIY | Weekend Blog Hop | Our Simple Homestead | Real Food Fridays | Funtastic Friday | Savoring Saturdays | Simply Natural Saturdays | Homemade Mondays | What'd You Do This Weekend? | Merry Monday | The Art of Homemaking | Inspire Me Mondays | Happiness is Homemade | Thank Goodness It's Monday | Healthy, Happy, Green & Natural | Anti-Procrastination Tuesday | Tickle My Tastebuds | |Whimsy Wednesdays | Wednesday Showcase | Wonderful Wednesday | Allergy Free Wednesday |
Marla says
Hi Anya,
This looks so tasty and healthy. Thanks for sharing on Real Food Fridays. Pinned & tweeted!
Robyn @ Simply Fresh Dinners says
Oh, I just love ceviche and this dish looks awesome, Anya! I have never tasted sturgeon but it looks amazing here so you have inspired me. Eating raw fish is the best clean eating. I can already feel my tummy doing the happy, thank you dance, lol. Thanks for a great recipe.
Btw....wow! I just noticed how similar our logos are. I can't help but wonder if yours had crept into my mind subliminally, lol. I hope that it's ok!
Anya says
Thanks for the love on the ceviche. 🙂 The logos...I'm totally fine with that, never really thought about it until you just now brought it up. I think both of our logos are great at conveying a very important message to eat from the ground up whole and unadulterated foods. Thanks Robyn for the kind words. 🙂
Jessica says
That looks beautiful and delish! Thanks for linking up to Simply Natural Saturdays.
Miz Helen says
We will love the flavors of your Ceviche Salad! Thank you so much for sharing with us at Full Plate Thursday and have a great day!
Come Back Soon,
Miz Helen
Anya says
Thanks Miz Helen. Enjoy this Ceviche salad. 🙂
Deborah Davis says
Thank you for sharing your healthy and delicious ceviche recipe with us at the Healthy Living Link Party! All the best, Deborah
Raia says
That looks delicious! I've never had ceviche before, but man, now I'm wanting it! 🙂 Thank you so much for sharing it with us at Savoring Saturdays, Anya! 🙂
Emily @ Recipes to Nourish says
This looks great! My husband would love this! Thanks so much for sharing this with us at Savoring Saturdays! Hope you'll join us again tomorrow.
Anya says
Thanks Emily. Love Savoring Saturdays.
Shirley Wood says
This salad looks delicious. I was almost distracted for a second when you mentioned the Coach bag! So glad you shared with us at Merry Monday. Looking forward to your next creations.
Anya says
Haha! I would take wild sturgeon over Coach bag any day.
Joy @ Joy Love Food says
I love the combo of cilantro, garlic and chili too and am a huge fan of ceviche, so this is my kind of dish, it sounds amazing! Thanks for sharing at What'd You Do This Weekend?!
Anya says
Thanks Joy...this is totally right up my alley too. 🙂
Deborah Davis says
Who can resist this ceviche salad with my favorite kinds of seasoning! Cumin, coriander, garlic, cilantro and chili flakes! Yum! I am so delighted that you shared your healthy and delicious recipe with us at the Healthy Happy Green and Natural Party!.Thank you so much for sharing your gems and for your support! All the best, Deborah
Sherry says
This looks so delicious! I'm not used to eating raw fish, but I do try it on occasion. I'll give your recipe a try. Thanks for sharing with us at Funtastic Friday. The photos are great, by the way.