North East Indian Style Spicy Fish Salad

Ingredients

In this North East Indian adaptation, we have replaced the traditional Peruvian ceviche ingredients like lime juice and cilantro with local ingredients commonly used in North East Indian cuisine. Mustard oil adds a unique pungent flavor, while ginger, garlic, and green chilies provide a spicy kick. The addition of roasted sesame seeds gives the dish a nutty twist, which is not typically found in Peruvian ceviche. We alse have the original recipe for Ceviche de Sierra, so you can check it out.

• 500g (1.1 lb) fresh fish fillets, cut into bite-sized pieces 500g (1.1 lb) fresh fish fillets, cut into bite-sized pieces
• 4 tablespoons lime juice 4 tablespoons lime juice
• 2 tablespoons mustard oil 2 tablespoons mustard oil
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 tablespoon minced garlic 1 tablespoon minced garlic
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 tomatoes, diced 2 tomatoes, diced
• Handful of fresh coriander leaves, chopped Handful of fresh coriander leaves, chopped
• 1 tablespoon roasted sesame seeds 1 tablespoon roasted sesame seeds
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the lime juice, mustard oil, grated ginger, minced garlic, and chopped green chilies.
2. 2.
   Add the fish pieces to the marinade and mix well. Allow the fish to marinate for at least 30 minutes in the refrigerator.
3. 3.
   In a separate bowl, combine the sliced onions, diced tomatoes, and chopped coriander leaves.
4. 4.
   Remove the marinated fish from the refrigerator and add it to the bowl of vegetables. Mix gently to combine.
5. 5.
   Sprinkle roasted sesame seeds over the salad and toss lightly.
6. 6.
   Season with salt to taste.
7. 7.
   Serve the North East Indian Style Spicy Fish Salad chilled.

Treat your ingredients with care...

• Mustard oil — Mustard oil adds a distinct flavor to the dish. If you cannot find mustard oil, you can substitute it with any other vegetable oil, but the flavor will be slightly different.
• Green chilies — Adjust the amount of green chilies according to your spice preference. You can increase or decrease the quantity to make the salad milder or spicier.
• Roasted sesame seeds — To roast sesame seeds, heat a dry pan over medium heat and add the sesame seeds. Stir continuously until they turn golden brown and release a nutty aroma. Be careful not to burn them.

Tips & Tricks

• Use fresh fish for the best flavor and texture.
• Adjust the amount of lime juice according to your taste preference. If you prefer a tangier salad, add more lime juice.
• Let the fish marinate for at least 30 minutes to allow the flavors to develop.
• Serve the salad chilled for a refreshing experience.
• Feel free to add other vegetables like cucumber or bell peppers for additional crunch and flavor.

Serving advice

Serve the North East Indian Style Spicy Fish Salad as an appetizer or a light main course. It pairs well with steamed rice or as a filling for wraps or tacos.

Presentation advice

Garnish the salad with a sprig of fresh coriander leaves and a sprinkle of roasted sesame seeds for an attractive presentation. Serve it in a vibrant bowl or on a bed of lettuce to enhance the visual appeal.