February 27, 2015

Ceviche salmon, tuna and quinoa bowl for the weekend!

Limes are so well priced at the moment, and so I am stocking up for many recipes to make at present and also to freeze for later. Everyone knows limes have Vitamin C right? Did you also know that limes have folate in them too which is essential for Mum’s to be and general women’s health. They also have many healing qualities like oral ulcers, gout and alleviating body odour.

Limes also brought back a memory from a holiday to Canada and Mexico last year mainly to visit friends and attend a wedding. We enjoyed warm balmy weather most of the time, which was a world away from snow we were experiencing back home in Orange.


I was inspired by being back in Vancouver with a sushi place on almost every corner – there are approximately 600 of them and counting! If you’d like to read more about sushi restaurants in the metro area of Vancouver, BC see this link http://www.vancouversun.com/business/Metro+Vancouver+sushi+explosion+counting+with+video/9801640/story.html?__federated=1

It was also berry season with an explosion of raspberries, strawberries and the start of blackberries filling the markets and shelves of produce stores. You can search my blog for more recipes and stories on ‘berry heaven’ from my time living in Vancouver in 2012-2013.

To top it off, while we were away, it was reported by a positive aquaculture awareness website ‘Farm Fresh Salmon Org’ it was set to be the biggest fishing and in particular sockeye salmon run in Fraser river, BC in history!

I love salmon, and particularly the full flavour of red sockeye which is in my opinion a divine pleasure to eat.

Mexico was another side trip for some very good friends who had chosen this secluded spot on the Baja Californian peninsula to tie the knot. We celebrated with authentic and fabulous Mexican food complemented with top shelf tequila and other cocktails!

One of the highlights on the wedding menu was a halibut ceviche which is a dish regularly served along the beaches in Mexico. The fresh halibut fish, lime juice and avocado salsa made a sensational combination that kept me coming back for more!

The final part of our vacation was a break away with close friends on the Qualicum coast http://www.visitparksvillequalicumbeach.com and as they so generously looked after our boys while in Mexico, I wanted to create a beautiful dish on our final evening on the beach with them.

I was inspired by the coastal cuisine of Mexico; ceviche being a very typical dish with a very tangy lime flavour, one main challenge was that my girlfriend didn’t eat anything that resembled raw fish, not even sashimi.  Well, I was thrilled to say she tried it and loved it so much she enjoyed a second helping! The next challenge was the bare minimum in the kitchen of the lodge we were staying at so the dish had to be delicious whilst also being simple to prepare and easy to transport on foot to the beach.

Here is the dish I created…and it is seriously addictive, I think we all had about three servings throughout the evening.

Ceviche salmon, tuna and quinoa bowl

Ceviche inspired salmon, tuna and quinoa bowl

Ingredients: Serves 8

2 cups Quinoa (any colour will do)

4 cups water

Juice of 4 limes

500-750 gm piece of salmon sliced into 2 cm x 2 cm square pieces (I used sashimi grade)

500-750 gm piece of tuna sliced into 2 cm x 2 cm square pieces (sashimi grade)

250 gm of blackberries

1 cup of sugar snap peas

1-2 avocados sliced into 1-2 cm chunks

bunch of mint chopped roughly

8 shallots chopped (white part only)

1/2 cup sunflower seeds or chopped almonds

For the dressing:

1/4 cup extra virgin olive oil

2 Tablespoons lemon juice

3 Tablespoons maple syrup (can substitute honey)

Sea salt and freshly ground black pepper

Optional: 1 cup of rocket / arugula and seaweed snacks broken up into small pieces for some salt and extra crunch.


1. Place sashimi salmon and tuna into a bowl and cover with lime juice. Cover and leave in fridge for 1-2 hours.

2. Rinse the quinoa and combine with 4 cups of water in a large saucepan over medium-high heat. Once it has come to the boil, reduce heat to low. Cover and simmer for approximately 15 minutes or until liquid is absorbed. Transfer to a large bowl and allow to cool.

3. Whisk up dressing to taste and mix through quinoa. The quinoa should not be wet from dressing just enough for flavour so add slowly.

4. Toss all other ingredients through quinoa carefully and then gently add salmon and tuna.

5. Garnish with some more mint and/or optional extras

















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