Ceviche is one of those dishes you’ve probably eaten at a restaurant, but more than likely haven’t tried to make at home. But why not? It’s surprisingly easy to prepare. Really, there are only two things you need to keep in mind. First, be sure your fish is fresh (never an issue when you shop at Granville Island), and second, that your citrus-to-fish ratio is right (easy-peasy with this recipe).
Traditionally, ceviche is a mixture of raw white fish, shrimp and/or octopus, cured in lime juice, with peppers, onions, cilantro, and avocado, but Brian’s version offers a chance to try something different. Using halibut cheeks, known for being rich and tender, gives the dish an added depth of flavour and a touch of sweetness.
Did you know Canada’s official cocktail is the caesar? Put a twist on Canada’s favourite with this horseradish pickle caesar. Stop by Kaylin & Hobbs Pickles in The Public Market to grab some horseradish pickle juice. Have fun with this recipe and add your own garnishes to make it your own.
Mesclun Salad with Feta cheese and Grapefruit Honey Vinaigrette Dressings made from fruit juices are particularly good with flavourful mixed green salads that contain herbs and unusual greens, not to mention they are more wine-friendly than their vinegary counterparts. Try using tangerine, pineapple juice, peach nectar or unsweetened (non-alcoholic) apple cider for interesting variations. (Serves 4)