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Summer Ceviche Salad
From Athens Locally Grown
<p>An interesting change for a summer menu, using an assertive Central and South American herb sometimes called “summer cilantro”. (You could substitute regular cilantro, but the flavor is not really the same.) A very healthy recipe, with no need to heat up the kitchen — the lime juice marinade “cooks” the fish. Only one downside — though it came from a blog that emphasizes local foods, the recipe uses supermarket fish — groan. It’s delicious, but I’m hoping that someone who is a better fisherman than I am will try this with a local, wild-caught fish such as bream or sunfish. If you do, please post your results!</p>Source: Based on a recipe found at http://www.appalachianfeet.com/2010/05/07/how-to-grow-and-use-papalo-wrecipes/ (Entered by Janice Matthews)
Serves: serves 2 quite generously
Step by Step Instructions
- Combine lime juice and salt in a glass dish or other non-reactive container.
- Slice fish into 1/2-inch wide strips, and toss in juice to coat well. Chill for up to (but not more than) 1 hour. Stir once or twice during that time to make sure all the fish surface area comes in contact with the juice.
- After 20-30 minutes, the fish should look white and opaque. Drain off most of the lime juice (saving it in case you need it for extra "salad dressing" in the last step). Add the olive oil and mix gently to coat the fish well.
- Mix in the honey. (Sample the lime juice-olive oil-honey blend, and adjust with a bit more salt or honey to your own taste, if necessary.)
- Toss in the herbs, tomatoes, radishes, jalapeno slices, and onion.
- Divide the lettuce greens, and make a bed of them on each plate. Spoon the ceviche on top of the lettuce and drizzle the greens with a bit of the lime juice mixture.(If you need a bit of extra "dressing" to do this, pour the saved lime juice from step 3 into the mixing bowl, and swirl it around.)
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