Combining the bright spices of Indian cuisine with the ease of summer grilling makes for an easy, really full-flavored and healthy meal for family or company. I adapted this recipe from one that I made from a spring issue of Bon Appetit—and it tasted so good, Read more…
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This recipe is adapted from a beautiful picture I saw in an issue of More magazine last year. It is a perfect quick weeknight recipe—very satisfying and light and healthy at the same time. Read more…
Our neighbors visited Alaska this past August—the perfect place to go to escape the heat of a Florida summer. In keeping with the majesty and beauty of Alaska’s geography, the cuisine there relies on bountiful fresh fish–notably salmon and halibut. Read more…
At Whole Foods yesterday, I was browsing the fish counter. To my delight, they were featuring Atlantic swordfish, which the seafood manager informed me is now being sustainably harvested. Read more…
The first time I tasted ceviche, I loved the fresh, spicy tang of this perfect summertime fish dish. The combination of citrus and seafood always appeals to me and red onion, cilantro and avocado are the perfect complement. I was at first amazed by the chemistry of the lime juice actually “cooking” the fish—but that’s exactly what happens—so if you haven’t made this before, don’t panic—you didn’t skip a step. The only trick to this dish is to buy the freshest fish available—and if there isn’t any to be found—don’t make this. I only serve this for special occasions—fresh halibut in my market can cost $20 or more a pound, so this is a splurge—but worth every bite.
1 pound very fresh boneless, skinless halibut or other firm light fish
½ small red onion, thinly sliced
1 teaspoon freshly ground black pepper
¾ cup freshly squeezed lime juice
1 small ripe avocado, pitted, peeled and cut into ½-inch cubes
2 to 3 tablespoons cilantro leaves
1. Cube the fish into ½-inch pieces and place in a glass bowl.
2. Add the red onion, black pepper and lime juice. Mix well, cover and refrigerate for an hour, stirring about every 15 minutes.
3. Just before serving, add a teaspoon of kosher salt to the ceviche and mix well.
4. Spoon the mixture into a shallow bowl or deep serving platter and gently stir in the avocado and cilantro leaves. Serve in small glass or ceramic bowls with small forks.
This is what you call a “floating recipe”. Meaning that it comes from a friend, who got it from her neighbor who got it from…who knows anymore?
Anyway, I was at my friend’s house for lunch last week, and she served this delicious, bright, easy-to-make salad. This is just one of those great combinations of ingredients that afterwards, you can’t wait to eat again. I asked her for the recipe while my mouth was still full (and she’s the amazing kind of friend that sends it right away). I made it the next day for my family—and ended up sharing it with our neighbors—who asked for the recipe while their mouths were still full…and now I’m casting it even further into the universe because this really should belong to everyone—it’s just that good.
Shrimp Salad with Lime Vinaigrette
1 pound large cooked shrimp
1 avocado, in large dice
1 cup fresh or canned corn
¼ cup chopped fresh cilantro
2 tablespoons chopped red onion
½ cup fresh lime juice
¼ cup honey
1 garlic clove, pressed or chopped
½ teaspoon salt
¼ teaspoon pepper
1/3 cup olive oil
Combine the shrimp, avocado, corn, cilantro and onion in a large bowl.
In a small bowl, combine the lime juice, honey, garlic clove, salt, pepper and olive oil and whisk until well combined.
Pour the vinaigrette over the salad (you may want to go a little at a time and taste as you go—I used most, but not quite all of the vinaigrette) and gently toss to combine. Cover and chill for at least an hour before serving. Don’t chill overnight, the whole thing will taste like shrimp and the avocado will fall apart.