Aug 26, 2008 11:36 am US/Central
A Ceviche Salad From Rick Bayless
Ceviche Salad with Avocado, Cilantro and Green Chile Ensalada de Ceviche con Aguacate, Cilantro y Chile Verde Whatever your marinating preference, this salad is just the ticket on a warm summer night, served with crusty bread or crackers.
Serves 4
1 cup fresh lime juice
2 garlic cloves, peeled and roughly chopped
1 cup (loosely packed) roughly chopped cilantro
Fresh hot green chile to taste (Rick likes 2 serranos or 1 jalapeño), stemmed and roughly chopped
Salt
1 to 1 1/4 pounds sashimi-grade boneless skinless fish (tuna, snapper and salmon are options you'll likely find), cut into 1/2-inch cubes
OR about 1 to 1 1/4 pounds medium-to-small cooked shrimp
1 ripe avocado, peeled, pitted and cut into 1/4-inch cubes
1 large head of Boston/Butterhead lettuce (or an equivalent amount of Bibb lettuce), leaves separated
1 green onion, roots and wilted outer leaves removed, thinly sliced crosswise or a little chopped cilantro, for garnish In a blender or food processor, combine the lime juice, garlic, cilantro, chiles and 1 scant teaspoon salt. Process until smooth.
Scoop the fish into a large bowl. Pour the lime marinate over it and let it "cook" in the lime juice to suit your own taste: you can eat it right away (Peruvian-style) if you like raw fish or let it "cook" for an hour or two if you like it more well-done; cooked shrimp need only a few minutes to soak up the flavor. (It takes about 4 hours to "cook" fish well-done in lime juice; if that's your desire, add the cilantro, chopped, just before serving to preserve its fresh color.)
Pour off half of the marinating liquid and set aside. Toss the avocado with the fish, then taste the season with additional salt if you think necessary.
Divide the lettuce between 4 dinner plates. Scoop a portion of the ceviche into the center of each arrangement. Sprinkle with chopped onion or cilantro. Drizzle some of the reserved lime marinade over the lettuce and you're ready to serve.
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