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Albacore ceviche salad

Time 30 minutes
Yields Serves 6
Albacore ceviche salad
1

Cook the corn kernels in 2 teaspoons oil in a small saute pan for 2 to 3 minutes on low heat until crisp-tender. Season with salt and pepper; place in a small bowl and chill.

2

Remove the sinew from the fish and cut the meat into small dice.

3

Combine the lime and tangerine juices with salt and pepper to taste, then whisk in the remaining 3/4 cup olive oil. Marinate the fish in this mixture for 3 to 5 minutes.

4

Combine the marinated fish with the chilled corn and the cucumber, radish and chopped cilantro. Season with salt and pepper to taste.

5

To serve, place 2 lettuce leaves on each salad plate. Spoon some of the juices onto the leaves. Using a slotted spoon, mound the ceviche onto each plate. Garnish with cilantro.

From Abigail Wolfe and Ian Torres at Chloe in Playa del Rey.

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