Kale Ceviche

Over the past few weeks, I’ve been experimenting with recipes from Homemade Summer by Yvette van Boven. With the balmy summer heat in Paris, one that stood out to me was her recipe for ceviche. I’d never made my own ceviche but do have very good memories of fresh ceviche during a spring yoga trip to Mexico. It was my first time trying the dish and what better place than right on the Pacific ocean where the fish actually was just a few hours earlier.

While I had no intention to incorporate kale into the ceviche, I had a few last leaves waiting in my fridge for consumption and we all know I take any opportunity to add some green into a meal. I paired the ceviche with brown rice, avocado, cilantro and lime juice served at room temperature. Heaven for the last days of al fresco dining!

 

Kale Ceviche

Serves 4

Cod (350 grams)
Scallops (6)
4-5 leaves of kale, destemmed, finely chopped
Red pepper, thinly sliced
Red onion, diced
Cilantro (3-4 sprigs, choppped)
Lime juice (enough to cover the fish)
Juice of one lemon (for kale and vegetables)
Jalepeno (optional)
Salt to taste

Slice the cod into thumb-size pieces.
Thinly slice the scallops.
Combine the fish into a large, wide bowl.
Add the lime juice, cilantro and salt until the fish is almost covered. You will notice the fish changing color as it marinates.
Set aside the fish in the fridge for 2-3 hours.
Place the kale in a separate bowl and massage for one minute with lemon juice, 1 Tbsp of olive oil and salt.
Add the red pepper, red onion, jalepeno.
After the fish has marinated for one hour, add the kale and vegetables to the fish dish and continue to marinate for another 1-2 hours.

*Adapted from Homemade Summer by Yvette van Boven