Cilantro and Chili Ceviche Salad Recipe

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 1/2″ – 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 1/2 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

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 6

Author: Anya

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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
• 3/4 t chili flakes
• 1 t cumin
• 1/2 t coriander
• 1 t salt
• 1 bunch cilantro chopped

Instructions

1. Wash and pat dry the fish. Cut into 1/2" - 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.
2. 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.
3. In a skillet or pan, heat avocado oil on medium heat and saute 1/2 of chopped onion for about 5-7 minutes or until translucent.
4. Add garlic,chili flakes, cumin, and coriander. Take off heat.
5. Add remaining onions, salt, and cilantro.
6. Mix well to combine.
7. Serve immediately and can be stored in the refrigerator for up to 2 days.

Recipe Notes

Prep and Cook Time does not include the fish in vinegar immersion for 8-12 hours prior to making the salad.

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