Smoked Ceviche & Asparagus Salad

Print this recipe

This salad is the SHIZZLE!! Translation: Spring on a plate! Delicious light and zingy flavours to sing-in the new season…

Prep Time: 10 minutes

Cook time: 10 minutes

Serves: 2

Ingredients

500g fillet cold smoked fish (I like Ling) – skinless
¼ cup lemon juice
½ cup extra virgin olive oil
1 tbsp olive oil
½ garlic clove, grated
½ bunch asparagus, sliced thinly
2 spring onions, finely chopped
100g rocket
½ cucumber, peeled and sliced
1 avocado, sliced
handful fennel tips
1 tbsp lemon zest
salt and freshly ground black pepper

Instructions

Cut the fish into bite sized chunks, place in a bowl and cover with the lemon juice and olive oil. Stir every now and again, until the flesh changes colour, cover and leave for about 10 minutes.

Pour the oil into a frying pan, fry the garlic and asparagus gently, until soft, place into a serving dish.

Add the spring onions, rocket, cucumber, avocado, drain the fish and add to the salad, toss gently.

Garnish with the fennel tips, lemon zest, freshly ground black pepper and a drizzle of the fish marinade.

Serve with crusty bread or hot pitta.