CALORIE COUNT: 168 WITH SALAD 195
If raw fish leaves you cold, try ceviche. The acid in the citrus will “cook” the fish without heat, turning it from translucent to opalescent as you watch. This is a traditional Latin American method, and it requires, of course, the freshest fish you can muster. It works with bass, cod, and mackerel—and it is particularly good with snapper. Scallops are good, too, if very fresh and plump. Serve scallops with tarragon, dill, chives, or parsley instead of the cilantro salad.
Ceviche
5 ounces/150g very fresh red snapper fillet (or preferred fish), skinned and cut into 3/4-inch cubes
Juice of 1 lime
Juice of 1 lemon
1/2 red onion, diced
1/2 teaspoon grated fresh ginger
1 red chile, seeded and finely chopped
Salt and pepper
Tabasco sauce, to taste
Salad
A handful of herby salad leaves
1 ripe tomato, chopped
A very large handful of fresh cilantro, chopped
Place all the ceviche ingredients in a nonreactive bowl. Leave to marinate till the citrus has “cooked” the fish—an hour or so. Serve with herb salad leaves, diced tomato, and cilantro.
NB
UNUSUAL FOR A WHITE LOW-FAT FISH, RED SNAPPER CONTAINS A REASONABLE AMOUNT OF VITAMIN D.