(Opah & Ahi) Ceviche Salad with Avocado, Cilantro and Green Chile

Judging by the color, I suppose that I could have made this Ceviche Salad with Avocado, Cilantro and Green Chile for last week's Green theme at I Heart Cooking Clubs but since it has chile in it, I am making it for this week's Feel the Heat. I used serrano chiles--one for the half-batch of the recipe and another half chopped up and mixed into the ceviche for a little extra kick. For the fish, I used local opah (moonfish) and ahi (tuna).

When making ceviche, use the freshest fish you can get--although the acid (lime juice) in the marinade alters the protein structure in the fish, making it have the texture of cooked fish, it does not kill bacteria or parasites as well as heat and cooking does. Partnered with the creamy chunks of avocado and tangy lime this ceviche made for a refreshing and very tasty light dinner.

(Opah & Ahi) Ceviche Salad with Avocado, Cilantro and Green Chile

Mexican Everyday by Rick Bayless

(Serves 4)

1 cup fresh lime juice

2 garlic cloves, peeled and roughly chopped

1 cup (loosely packed) roughly chopped cilantro

fresh hot green chiles to taste (I used serranos), stemmed and roughly chopped

salt

1 to 1 1/4 pounds sashimi-grade bone-less, skinless fish (I used opah and ahi), cut into 1/2-inch cubes OR 1 to 1 ¼ pounds medium-to-small cooked shrimp

1 ripe avocado, pitted, flesh scooped from the skin, and cut into ¼-inch cubes

1 large head Boston/butterhead lettuce leaves separated

1 green onion, roots and wilted outer leaves removed, thinly sliced crosswise, or a little chopped cilantro, for garnish

In a blender or food processor, combine the lime juice, garlic, cilantro, chiles and 1 scant teaspoon salt. Process until smooth.

Scoop the fish into a large bowl. Pour the lime marinade over it and let it “cook” in the lime juice to suit your own taste: you can eat it right away (Peruvian-style) if you like raw fish, or let it “cook” for an hour or 2 if you like it more well-done; cooked shrimp need only a few minutes to soak up the flavor. (It takes about 4 hours to “cook” fish well-done in lime juice; if that is your desire, add the cilantro, chopped, just before serving to preserve its fresh color.)

Pour off half of the marinating liquid and set aside. Toss the avocado with the fish, then taste and season with additional salt if you think necessary.

Divide the lettuce among four dinner plates. Scoop a portion of the ceviche into the center of each arrangement. Sprinkle with the chopped green onion or cilantro. Drizzle some of the reserved lime marinade over the lettuce, and you’re ready to serve.

Notes/Results: So fresh and good--a great blend of tangy and spicy. I marinated my fish about an hour which was the right amount for me--still plenty pink in the center. I liked having two different fish in the mix for a slight contrast of textures--the ahi was silky and slightly soft and the opah ended up being a but firmer and flakier. Although I made a half batch of the recipe, I put the whole avocado in--because in my book, there is no such thing as too much avocado. Easy, healthy and perfect for a warm night, I will make this recipe again.