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Rockfish Ceviche

Serves 6


    Refreshing flavours with a spicy zing—and, at 15 g per serving, a whopping load of protein—come together in this classic ceviche. Rockfish, often sold under the name Pacific snapper, is high in selenium—an 85 g serving provides 44 percent of the recommended daily value of the mineral, which has a role in preventing infection and cell damage, as well as in the proper functioning of the thyroid. Rockfish is also a good source of healthy omega-3 and omega-6 fats.


    Ceviche tips

    Keep an eye on the fish while it is “cooking” in the lime/lemon juice; 30 minutes is usually optimum to achieve a “just cooked” texture. You can extend that to an hour or more, but after about 2 hours, you’ll find that the texture will change and become “overcooked.” Waiting to add the tomatoes and avocado just at serving time keeps flavours fresh and distinct.


    Rockfish Ceviche


      • 1 lb (450 g) rockfish or Pacific snapper
      • 4 limes
      • 1 lemon
      • 1/2 cup (125 mL) finely sliced red onion
      • 1 serrano pepper, halved, seeds removed, and cut crosswise into fine slices
      • 1 cup (250 mL) whole grape tomatoes, cut into quarters
      • 1 avocado, split and cut into thin slices.
      • Pinch of salt
      • Pinch of black pepper
      • 1/4 cup (60 mL) cilantro


      Per serving:

      • calories130
      • protein15 g
      • total fat6 g
        • sat. fat1 g
      • total carbohydrates5 g
        • sugars1 g
        • fibre3 g
      • sodium78 mg



      Cut fish into 1/2 in (1.25 cm) cubes and place in single layer in rectangular glass dish fitted with lid. Juice limes and lemon to yield about 3/8 cup (90 mL) and pour over fish. Place in refrigerator and allow lime/lemon juice to “cook” the fish for about 30 minutes.


      Place sliced onion and serrano pepper overtop of fish and allow to marinate for 10 to 20 minutes more.


      To serve, combine ceviche with grape tomatoes and heap onto individual plates or shallow bowls, placing a few slices of avocado alongside. Season with salt and pepper and garnish with chopped cilantro.



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      Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

      Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

      Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.