Wild rice salad with ceviche

Wild rice salad with ceviche

My Organic Alnatura Recipes
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Serving(s)
4

Source photo: Alnatura - Photographe: Oliver Brachat

Ingredients:

Ceviche:
8
limes
300
g fresh fillet of cod (or frozen pangasius)
Sea salt, pepper
2
tomatoes
2
small red onions
0,50
cucumber
60
fruity olive oil
1
tsp red jalapeño or other chilli flakes (dried)
1
bunch fresh coriander
Wild rice salad:
200
g plain and wild rice, mixed
1
red pepper
1
spring onion
150
g peas (frozen)
100
g cashew nuts
4
tbsp olive oil
Sea salt, pepper

Ceviche

The lime juice cooks the raw fish (the acid denatures – changes the structure of – the protein). During the cooking process, the fish fillet changes in colour from glassy and transparent to milky white. Roll the limes over your work surface a few times with the palm of your hand to loosen the flesh, then squeeze out the juice.

Thaw out frozen fish overnight in the refrigerator in a sieve, covered, placed over a bowl (depending on the temperature, for at least 10 hrs). The next day, drain on kitchen paper and check the fish fillets for bones.

Cut the fish into small cubes (approx. 1 × 1 cm). Put the pieces of fish in a bowl, add salt and pour the lime juice over until the fish is completely covered. Cover the bowl and place in the fridge. Leave the fish to cure for 4-5 hrs in the lime juice (stir carefully 1-2 times per hour).

Cut fresh fish fillets into 1 cm cubes, put in a bowl, add salt and pour the lime juice over until the fish is completely covered. Cover the bowl and place in the fridge. Leave the fish to cook in the lime juice for 1-2 hrs.

Wash and dice the tomatoes. Peel the onions and cut into thin slices. Wash the cucumber, cut it lengthways, remove the seeds and chop finely.

Drain the fish, retaining the juice. Put the fish, cucumber, tomatoes and onions in a bowl and season with the olive oil, salt and pepper and chilli flakes. Finely chop the coriander and stir in. Marinate in the lime juice if you wish.

Wild rice salad

Prepare the mixed rice according to the instructions on the packet.

Wash and deseed the pepper and chop finely. Cut the spring onion into thin pieces.

Blanch the peas in boiling salted water, rinse and drain.

Dry fry the cashew nuts in a frying pan, leave to cool and chop finely.

Put everything in a bowl and add olive oil, salt and pepper to taste.

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