Fish Salad
This salad is the Greek answer to the Peruvian ceviche. It contains raw sea fish with some fresh vegetables. The fish gets marinated in lemon and yogurt. Instead of Peruvian beans that add some volume to the ceviche, here we have fried pieces of Greek pita bread. The result is fresh and crispy. You can give it a punch with a hot chili pepper. It is a great dish to accompany a small glass of ouzo with ice, or as a part of meze meal.
1 Greek pita (see recipe)
200 g (7 oz.) white sea fish (sea-bream, sea-bass) fillets
3 tomatoes
2 spring onions
½ red onion
1 red hot chili pepper (optional)
1 tsp. dill
1 tbsp. parsley
2 tbsp. sheep yogurt (optional)
juice of ½ lemon or 1 small lime
salt
pepper
Preparation time: 10 mins + 20 minutes marinating
Difficulty level: Easy
Servings: 6
Ingredients
Preparation
Cut the pita into 2 cm (0.8") squares.
Cut the fish fillets into 2 cm (0.8") dice.
Cut the tomato into quarters, chop the spring onions, slice the red onion thinly, chop the dill and the parsley. If using chili pepper, cut it into thin slices.
Heat a pan, add some olive oil and fry the pita pieces stirring from time to time until golden brown and set aside.
Mix all the rest including the fish and let marinade for 10 - 20 minutes.
Finally add the fried pita pieces, salt and pepper to taste and serve immediately.
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Tips:
For a perfect fish salad let the fish marinate in lemon juice with the vegetables and herbs between 10 and 20 minutes.
Add the pita pieces just before serving so it will stay crispy.
The same goes for seasoning with salt. You don't want it to draw the juices out of the tomatoes.
You can replace the lemon with fresh lime if available.
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