Halibut Ceviche Tacos

I love making ceviche. So simple and flavorful. You could easily serve this with tortilla chips instead as an hors d'ouvres.

12 oz halibut filet, skinned, chopped into 1/4 inch cubes
Juice and zest from 1 orange
Juice from 2 limes
Juice from 1 lemon
1/4 cup chopped cilantro
1 minced jalapeño
4 tablespoons of coconut milk
1 tablespoon sugar
1/8 teaspoon fish sauce or soy sauce
Salt and pepper to taste

1 ripe avocado cut into thin slices
4 taco shells

1 mango (optional)
Shredded iceberg lettuce (optional)

Servings: 4 as an appetizer

Combine halibut, juices, zest, jalapeño in a re-sealable container and let sit 18-24 hours in the fridge. The acids from the citrus will "cook" the halibut. Remove, drain juice and place in medium size bowl.
Add the coconut milk, cilantro, sugar, fish sauce and salt and pepper. Add the mango if using.
Place a small handful of shredded lettuce inside the bottom of the taco shell. Fill with halibut mixture and top with a slice of the avocado.

Prawn, Avocado, Apple Coconut Salad

I have thought about changing the name of this blog to Salads Incorporated or maybe Salads etc?

I love salads! They are probably the meal I eat the most. I love the creativity and flavours. They are relatively fast to make and healthy.

This is one I whipped up the other night. Super fresh and zesty.

1 head sui choy cabbage, finely diced
1 granny smith apple, julienned
1 avocado, thinly sliced
1/4 red onion, thinly sliced

2 tablespoons chopped cilantro
1/2 cup coconut milk
1 teaspoon fish sauce
1/8 teaspoon green curry paste
2 cloves garlic, grated

Dressing:
Juice from 2 limes (around 1/2 cup)
1/4 cup vegetable oil
2 tablespoons chopped cilantro
1 1/2 teaspoon honey
Zest from 1 lime
Salt and pepper to taste

20 prawns

Servings: 4

Combine cilantro, coconut milk, fish sauce, green curry paste in a bowl and let marinate with prawns in the fridge for 20 minutes.
Combine dressing ingredients in a small bowl. Set aside.
Combine cabbage, apple, avocado and red onion in a large bowl and toss with dressing.
Preheat broiler and place prawns and coconut sauce in oven for approximately 5 minutes or just until they turn pink.
Plate salad onto 4 plates and top with coconut prawns.

Recipe: Coconut Tuna Lettuce Cups

These really can be lettuce cups or tartar or without any foliage. Whatever you want...

1 cup of coconut milk
2 kaffir lime leaves
1 lime zested and juice
1/4 teaspoon fish sauce
5 drops of chili oil
salt to taste

1 pound fresh ahi tuna steak cut into 1/4 inch cubes
1/2 a ripe mango cut into 1/4 inch cubes (1/2 cup)
1 avocado diced
1/3 cup chopped cilantro
2 green onions chopped (green part only)
4 iceberg lettuce cups (leaves)

Servings: 4 as a first course or appetizer

Combine coconut milk through fish sauce in a medium saucepan and bring to a slow boil. Once half has evaporated, remove from heat and cool.

Once sauce has cooled add chili oil. Cut tuna and avocado and place in a medium bowl and pour sauce overtop and toss. Add cilantro and green onions. Place on lettuce cup and top with mango.