Do you ever notice that once summer rolls around, you instinctively crave lighter, fresher foods? Enjoying leisurely dinners on the patio with friends, soaking up the rays with a glass of rosé -- or just spending all day lounging on the beach -- all sound like our typical summer sessions. This dish embodies everything we love about this season, utilizing fresh, local ingredients and a super-simple cooking method using zero heat; because let’s face it, who wants to bother with a hot stove in this heat. Now, how about that rosé?
Ingredients:
|
½ pound raw wild BC salmon, small chunks ¼ cup fresh cilantro, finely chopped ¼ pound raw shrimp or prawns, chopped 1 red bell pepper, diced 1 avocado, diced ¼ cup red onion, diced ½ cup cherry tomatoes, halved 2 radishes, sliced thin |
1 jalapeno, sliced thin 1 teaspoon kosher salt 1 teaspoon black pepper ½ teaspoon chili flakes (optional)
2 lemons, juiced |
Combine all ingredients in a bowl. Let marinate in lemon juice for at least 20-30 minutes, or longer if you prefer your fish more cooked. Serve with tortilla chips and enjoy.
Adrian Harris and Jeremy Inglett are the founders and owners of Food Gays Media.
