Summer is here and it’s time to celebrate with this unique Smoked Ceviche Salad recipe! The combination of citrus-seasoned halibut, avocado, tomatoes, green onions, jalapeño, and parsley makes this summer salad pop!
Although I am a ‘winter baby’ myself, I rather enjoy the summer with all of the outdoor fun and family time that comes with it. When I’m not dying from the heat, I enjoy seeing all of the families out and about at the beach or the pool just kicking back and relaxing. I make sure to stock up on all of the grilling essentials and enjoy all of the alfresco dining for the next few months! With two messy boys, outside cleanup makes life just a bit more breezy.
We’re kicking off the summer with some fun new favorites that everyone in the family can enjoy. I find it helpful to satiate the tiny palates first; this way we have more time to prepare the savory stuff. I made these quick and easy Watermelon Pops earlier in the day and froze them to perfection for a cool afternoon snack. Simply insert a small knife into the center with the skin side up, then wiggle a popsicle stick in there as far as you can get without puncturing the other end.
The best part about these pops is that they are very affordable. One watermelon could go a pretty long way. I cut them into tiny triangles and placed in a freezer bag, then handed them out to our very excited little people. These are always a big hit. This allows us some time to get some good stuff going on the grill while they entertain themselves with watermelon goodness.
Grilling can be so much more than just burgers and hot dogs. Sure, a rack of ribs or a good steak typically take center stage, but I’m more interested in the sides. Veggies are so delicious when grilled, and good for you. But I think people can be intimidated when trying to grill them. It’s all about keeping it quick and having the right tools. There are some pretty neat skewers and grill plates that make grilling most veggies a cinch! Here are a few of my favorite veggies that are delicious and easy to grill.
Roasted corn is one of my favorites! After shucking and rinsing, simply wrap them up with a thin slice of butter and add to the outside of your grill. They roast slowly while cooking everything else in the center (usually about 30-40 minutes).
I like to add yellow squash, zucchini, peppers, and onions. I chop these up, toss them into a medium sized bowl, and drizzle a little bit of EVOO. Add a good dash of salt and pepper (they can take it). These cook quickly; about 5 – 7 minutes on a hot grill plate should do the trick. Once you see a light char appear on the veggies, they are ready. I like my veggies to have a good snap left in them, so I lean more towards five minutes in this case.
The key to summertime cooking is balance; balancing both sweet and savory combinations. One of my favorite ways to do this is to add a bright citrus note with any smoky flavors I have going on. This can be achieved by grilling shrimp on a piece of hickory wood and adding the juice of a lemon or lime over the top of it. This time around I decided to try something different with a Smoked Ceviche Salad.
By adding a white fish (in this case, some Halibut) to a piece of hickory wood for just a minute or two, then tossing in a bath of lemon and lime juice to fully cook through. In a separate bowl I mixed together a simple avocado salad and topped with the cooked halibut. This was a wonderfully smoky, yet light treat! We served it as an appetizer with yellow corn tortilla chips, but it could easily have been a main course. This was pretty filling thanks to the hearty avocado salad!
- 10 oz Halibut (skinned, cubed)
- ½ cup fresh lemon juice
- ¼ cup fresh lime juice + 2 tbsp on the side
- Zest of one large lemon
- 1 tsp of salt + ¼ tsp salt on the side
- ½ tsp of pepper + ⅛ tsp pepper on the side
- 2 tbsp EVOO
- 1 tsp Agave
- 3 green onions (white parts only)
- 3 tomatoes, cubed
- 1 ripe avocado, seeded and chopped into cubes (1/2 inch)
- 1 jalapeno, diced
- 2 tbsp of chopped parsley
- Lightly grill halibut cubes (1-2 minutes) and set aside in a medium bowl.
- Add lemon and lime juice, lemon zest, add 1 tsp of salt and ½ tsp of pepper.
- Mix together and refrigerate for 2-3 hours (or overnight).
- In another medium bowl mix together EVOO and remainder of lime juice.
- Add agave, with the remainder of the salt and pepper, and whisk until incorporated.
- Add green onions, tomatoes, avocado, jalapeño, and parsley.
- Mix very gently until everything is coated.
- Add this mixture to your serving dish and set aside.
- Take out the halibut and drain in a colander, add halibut chunks to the top of the serving dish, and sprinkle with parsley.
- Garnish with tortilla chips for dipping and enjoy!
The last step in any summer cookout is, of course, the presentation. Bright and bold colors and prints are always fun in the summer; and don’t be afraid to get creative. I served this yummy dish in some fun margarita glasses I found at a thrift store. It made it easy to carry around and dip into your own personal appetizer.
We hope you love this Smoked Ceviche Salad and summer grilling tips from SoFabFood Contributor, Erika from Essentially Erika, as much as we do. If you enjoyed this refreshing summer salad recipe, be sure to visit our Salad Section for more like it. Don’t forget to subscribe to our newsletter so you never miss a single recipe. For daily recipe inspiration, like us on Facebook, follow us on Pinterest, and stop by our Google+ Community to see all of the amazing recipes our community members are sharing. Enjoy!