I realize that I never did a follow up to our Neon Trees concert, so as a side note: They were incredible. Better live than not. Very high energy, Angel and I thought they were on drugs, but found out that they are straight edge – which is impressive. I would recommend this live show to people who didn’t even like them – because they are awesome live. Really. I mean it. Go see them.
Now that I have done my civic duty by spreading the word of NT, I’d like to get back to this week. Its been dreadful here with all of the smoke from the fires (is it sad that I still don’t want it to rain??), but today is much better – ah, I can breathe! So because the weather is looking quite beautiful for the weekend, I was thinking of something quick and summery to make.
I actually just came up with this one the other day – its light and very refreshing. It really goes great with just about anything. Well, anything summery. I hope you like it, I know Angel did ;)
Paleo Whitefish Ceviche
2 Whitefish filets (I used Cod because I like a light, not overpowering fish flavor)
1 Tomato (pick something that isn’t too juicy. We use Roma – without the seeds or not quite ripe vine)
½ Red Onion
¼ cup Pineapple (+2 Tbsp Pineapple Juice if you have it)
½ cup fresh Cilantro (really, it needs to be fresh)
1/3 cup Orange Juice
Juice of 3 Limes
2 Tbsp White Wine
1 Tbsp Coconut Oil (or 1 Tbsp Olive Oil + 1 tsp Coconut Extract)
1 Tbsp White Vinegar (or Coconut Vinegar)
Sea Salt and Pepper (to taste)
Chop the fish, tomato, onion, pineapple and cilantro. Put the chopped ingredients and all other ingredients in a bowl. Cover with plastic wrap and refrigerate. *Note: you MUST cover this, fish should not be left to the open air.
Stir every 15 minutes or so until the fish is cooked through. Serve as an appetizer to our Chicken Enchiladas or by itself. Goes great with Margaritas!