Ginger and lime-cured fish salad
This is a simple, ceviche-style salad that's perfect for a healthy, quick lunch or appetizer. Chef Kyle Itani of Hopscotch has his Japanese background to thank for some of the simple, yet traditional techniques used in this recipe.
Author: Kyle Itani
Recipe type: Fish salad
Serves: 2 servings
- ½ pound Yellowtail fish
- 2 tablespoons lime juice
- 1 teaspoon salt
- 1 teaspoon grated ginger
- ½ small red onion, thinly sliced
- 1 small endive, thinly sliced
- ¼ cup daikon sprouts
- 2 red bell peppers, roasted
- Start by slicing the fish into sashimi-style pieces by placing the loin right-side up. Holding a sharp knife at a 45-degree angle, slice the fish about three fourths of the way down and, when towards the bottom of the loin, turn the knife to a 90 degree angle and finish cutting through. The slices should be about ¼ inch thick.
- Toss the sliced fish with the lime juice and ginger and let marinate for about 10 minutes.
- Meanwhile, roast the bell peppers in a broiler or over a flame on the stovetop. Once roasted, remove the skin and seeds, and puree in a blender with a dash of water and pinch of salt. Set aside.
- Make the salad by combining the sliced red onions, endive and sprouts in a bowl. If you can't find daikon, any kind of sprouts will do. The endives can also be replaced by another slightly bitter green, such as frisee or arugula.
- Next toss all the ingredients, minus the roasted bell pepper sauce, together with a little olive oil and salt. The idea is to make a vinaigrette with the juice that is leftover from the fish.
- Mount the salad on a plate and top with a few tablespoons of the roasted bell pepper sauce a little bit of olive oil and salt, to taste.