Sunday, February 26th, 2012

Fish salad

Filed under: how to — alison @ 13:36

My father and I were invited to supper with old friends last night. He informed me that I had volunteered to take a fish, which I was more than happy to do. I would take my mother’s cold salmon with caper sauce, which would be doubly appropriate since my friends had loved my mother.

Except, I realized, that is what I had served these friends at my father’s seventieth birthday party. This would not do.

Time for a new plan. It should be yummy and interesting for people who know and care about food. It should be easy to get right, since this would be a dish I’d never made before. Most importantly it needed to be good after being transported and sitting around for a while, which is not easy for a fish.

I’d heard of ceviche, and even thought I might have had some at a tapas bar once. It might do. I looked it up in the Joy of Cooking (from which it was absent) and on the Internet (on which it is present in hundreds of disparate versions, often with specialized ingredients unavailable at short notice). I began to despair, but then realized that if the recipes were all so different that the details must not matter. Citrus juice was a constant, almost always lime, but the amount could vary between half a cup and 20 limes. Soaking time was even more broad, between ten minutes and twenty-four hours. Another constant was something bland or starchy, but this could be avocado, yucca, popcorn, potato or coconut. It should also have onions and a chili pepper preparation. And seafood.

This would definitely qualify for hard to get wrong and easy to transport. As far as pleasing those knowledgeable about food I would simply ask for suggestions for improvement which would supply conversation.

I was highly pleased with the results, as others declared themselves to be, which means that guests will almost certainly be offered a variation of Alison’s Fish Salad this summer. Recipe forthwith:

(for six)

1 kilo fish. I used tilefish because it was there, but anything fresh would probably do, including scallops and squid. (That’s 2 lbs for my American friends.)
5 limes
Red peppercorns
Bell pepper, diced fine. I used an orange one.
100 g (4 oz for my american friends) cherry tomatoes, quartered. Italian tomatoes are often suggested.
1 small sweet potato, boiled and diced fine.
1 T cilantro, finely chopped.

Squeeze the limes into a glass bowl. Grate ginger into the lime juice and throw in a handful of red peppercorns. Skin the fish, slice into fine strips and stir into the lime juice. Let sit until shortly before you eat. Stir in the bell pepper, tomato and sweet potato. Transfer to a brightly-coloured serving dish. Sprinkle with cilantro.


Now is that yummy and easy or what?

No Comments »

No comments yet.

RSS feed for comments on this post.

Leave a comment

Powered by WordPress