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Salmon ceviche, red onion and spinach avocado mousse

A fish dish that's fresh and fancy without being too fussy.

Fish makes for a great post-workout source of protein. However, it can be a finicky thing to cook. Hence, ceviche. Much of this is make-ahead (the quick pickle, the brine) and if you don't feel like going to the trouble of avocado mousse, just dice up the green fruit instead. The brine starts to cure the fish just a little, so make sure you're combining the lime-cilantro mixture with the fish pretty close to when you're going to eat it, explains New York-based chef Lauren Gerrie. Serves 2.

Photo by Julia Garland

Ingredients

¼ cup apple cider vinegar
¼ cup hot water
2 Tbsp sugar
½ Tbsp Maldon salt
¼ red onion, thinly sliced

Directions

1.

In a jar, stir together vinegar, water, sugar and salt until sugar dissolves.

2.

Add onion to pickling liquid and allow to cure, at least an hour.

Ingredients

1 large or 2 small avocados, diced
3 cups baby spinach
1 Tbsp coconut oil
1 Tbsp freshly squeezed lemon juice
1 tsp honey
1 tsp Maldon salt
½ tsp cumin

Directions

1.

In a blender or food processor, process together avocado, spinach, oil, juice, honey, salt and cumin. 

2.

Transfer to an airtight container and refrigerate until ready to use.

Ingredients

½ cup freshly squeezed lime juice
¼ cup cilantro leaves, plus 1 Tbsp cilantro stems
2 Tbsp finely sliced mint
2 Tbsp olive oil
1 tsp grated garlic
1 tsp Maldon salt
1 tsp sugar
1 tsp thinly sliced jalapeño
10 to 12-oz sushi-grade wild sockeye salmon or arctic char, cubed in a large dice
½ cup Sun Gold tomatoes, halved

Directions

1.

In a medium bowl, stir together juice, cilantro, mint, oil, garlic, salt, sugar and jalapeño; add fish and allow to sit, 10 minutes. 

2.

Gently stir in tomatoes and divide avocado purée and ceviche between two bowls, and serve with chips and cucumber. 

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