Ginger and lime-cured fish salad


Ginger and lime-cured fish salad
Prep time
Cook time
Total time
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.
Recipe type: Fish salad
Cuisine: Japanese-American
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
  1. 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.
  2. Toss the sliced fish with the lime juice and ginger and let marinate for about 10 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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.