Salad Archives - International Cuisine

Somali Salad with Bizbaz (Jalapeno Dressing)

March 5, 2020 By Darlene at International Cuisine

Somali Salad is your basic simple salad made with just lettuce, tomato, onion and cucumbers, but it is served with a spicy jalapeño dressing called Bizbaz or Bisbas, that is to die for! I am in love! Not only is it quick and easy to whip up and makes an excellent salad dressing, I have put it on grilled meats too and it is awesome.

I love quick and easy recipes and this Somali salad so simple and refreshing and the dressing whips up quickly in a blender. Of course you can use any fresh ingredients you have on hand but be sure to use a red onion, otherwise you may be considered untrustworthy. They have a saying about only using red onions in Somalia to that effect. Also, the dressing can be made with any kind of chili, I loved it with jalapeño but Serrano’s or others I am sure would be just as wonderful.

Did you know that there are more camels in Somalia than anywhere else in the world? About 3/5ths of the population of Somalia is nomadic and camels play an extremely important role in that lifestyle. Have you ever been on a camel?

If you would like to learn more about Somalia, be sure to check out “Our Journey to Somalia. There you will also find more authentic recipes to go with your Somali Salad, like muufo and Suugo,

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

5 from 2 votes

Somali Salad with Bizbaz Dressing (Jalapeno Dressing)

A quick and easy refreshing salad with an exceptional Jalapeño dressing. In Somali, they often end their meal with the salad course like the Italians.

Course Salad

Cuisine Somali

Prep Time 10 minutes

Total Time 10 minutes

Servings 4

Calories 210 kcal

Author Darlene at International Cuisine

Ingredients

4 cups lettuce chopped
2 small tomatoes chopped
1 small red onion chopped
1 cucumber peeled and chopped

For the Bizbaz (Jalapeño Dressing)

5 Jalapeños Stem cut off
1/2 cup ranch dressing
2 cloves garlic
1 lime or lemon juice of
1/4 teaspoon salt or to taste

Instructions

In a bowl, toss the lettuce, red onion, tomatoes and cucumber together.

For the Dressing

Put all ingredients in a blender and blend until smooth, adjust seasoning as desired
Serve the dressing on the side.

Nutrition Facts

Somali Salad with Bizbaz Dressing (Jalapeno Dressing)

Amount Per Serving

Calories 210 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 2g13%

Cholesterol 10mg3%

Sodium 491mg21%

Potassium 551mg16%

Carbohydrates 16g5%

Fiber 3g13%

Sugar 9g10%

Protein 3g6%

Vitamin A 1330IU27%

Vitamin C 97mg118%

Calcium 54mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Smoked Fish Salad (A delectable dish from the Seychelles)

September 26, 2019 By Darlene at International Cuisine

Smoked fish salad from the Seychelles is my new favorite dish. I could eat this every day. Of course in the Seychelles so many types of fish are available. Smoking is a way of preserving fish without refrigeration and is quite common. I made this dish with some smoked marlin I had, but truly any smoked fish will work beautifully.

This smoked fish salad could easily be made into a meal for lunch or dinner, but we had it as just one course of our Seychelles International Cuisine meal. The recipe will serve four as a course or 2 as a meal.

Did you know the Seychelles is a celebrity hideaway? Many like to vacation in the iconic country and enjoy stunning private islands. Prince William and Kate Middleton, now the Duchess of Cambridge spent their honeymoon at the North Island of the Seychelles. The Seychelles used to be a British colony. If you would like to learn more about this beautiful country be sure to check out “Our Journey to the Seychelles”.

If you enjoy this smoked fish salad recipe, you will also find more authentic recipes like daube de banana and octopus curry you are sure to love.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

5 from 1 vote

Smoked Fish Salad

You will love this quick, easy and scrumptious salad from the Seychelles!

Course Salad

Cuisine Seychellois

Prep Time 10 minutes

Total Time 10 minutes

Servings 2

Calories 333 kcal

Author Darlene at International Cuisine

Ingredients

8 oz smoked fish marlin, trout, salmon, tuna etc.
1 Carrot Peeled and grated
1/2 head cabbage grated
1 red onion sliced thinly
2 cups Arugula
1 lime
2 Tablespoons olive oil
salt and pepper to taste

Instructions

On a platter put the arugula, this will be the base of the salad
In a bowl, season the grated cabbage carrots, and onion with a touch of salt and pepper.
Add in the oil
squeeze in the juice of one lime and stir, adjust as necessary to taste
Top the arugula with the cabbage, carrots and onion.
Add your shredded smoke fish on top of the cabbage
Serve with extra lime

Nutrition Facts

Smoked Fish Salad

Amount Per Serving

Calories 333 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 2g13%

Cholesterol 56mg19%

Sodium 148mg6%

Potassium 1165mg33%

Carbohydrates 25g8%

Fiber 9g38%

Sugar 12g13%

Protein 26g52%

Vitamin A 5868IU117%

Vitamin C 102mg124%

Calcium 165mg17%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Serbian Salad with cheese (Sopska Salata)

September 5, 2019 By Darlene at International Cuisine

Serbian salad called sopska salata, is a very typical salad for the entire Balkan region. This salad is light and refreshing. If you use cheese this salad is called Sopska or shopska, if you don’t it is called Srpska salata or Serbian salad.

The lightness of using sunflower oil for the dressing is nice. In Serbia this salad is typically served as a side dish, not as an appetizer. Of course, you will want to use the freshest ingredients and if they come from your own garden, even better.

Please note that I only put on a little bit of cheese for photography purposes but when making it you should pile it on. Typically you would not be able to see anything underneath the cheese when this Serbian salad is served.

Make sure to use the freshest ingredients as farm fresh is most popular in Serbia.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

4 from 3 votes

Serbian Salad

A lovely salad for any occasion, light and refreshing

Course Salad

Cuisine Serbian

Prep Time 10 minutes

Total Time 10 minutes

Servings 4

Calories 188 kcal

Author Darlene at International Cuisine

Ingredients

1 large cucumber sliced
2 large tomatoes diced
1 bell pepper sliced
2 scallions or spring onions sliced
8 Tablespoons Serbian white cheese or feta crumbled
Chives for garnish
For the Dressing:
2 Tablespoons sunflower oil
2 teaspoons white wine vinegar
Salt and Pepper to taste

Instructions

Combine all the prepared vegetables into a salad bowl
Prepare the dressing by whisking the oil, vinegar salt and pepper together.
Dress the vegetables by tossing lightly with the dressing
Top the salad with the cheese
Garnish with chives

Nutrition Facts

Serbian Salad

Amount Per Serving

Calories 188 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 6g38%

Cholesterol 30mg10%

Sodium 388mg17%

Potassium 411mg12%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 6g7%

Protein 6g12%

Vitamin A 1943IU39%

Vitamin C 54mg65%

Calcium 191mg19%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Senegalese Salad (Avocado and Mango Salad)

August 8, 2019 By Darlene at International Cuisine

This Senegalese salad was served alongside the main course called thieboudienne. The salad is refreshing, and light, and adds the perfect bite from the spicy main dish. The Senegalese salad is made with fresh avocados and mangoes. It also has citrus, the flesh and juice of an orange, as well as lime. It is the acid that takes the heat off the palate from the spicy thieboudienne. We loved this and will make it often.

Did you know that Senegal has a philosophy called teranga? There is not a direct translation to English but it basically means the more I have, the more I give. It is a form of hospitality that is shared by all Senegalese. If you were to make this Senegalese salad, you would always have enough for one more, to invite a guest whether stranger or friend to share it with you. It is such a neat concept that I am intrigued by. Let’s just say the world can use a lot more teranga!

Have you ever traveled to Senegal? Did you experience teranga? I would love to hear all about it in the comments below. If you would like to learn more about this beautiful country, be sure to check out “Our Journey to Senegal” There you will find more authentic recipes like ndambe, thieboudienne and Thiakry.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

4.25 from 4 votes

Senegalese Avocado and Mango Salad (Saladu Awooka Ak Mango)

This is a light and refreshing salad that is perfect to serve as a side dish with something spicy.

Course Salad

Cuisine Senegalese

Prep Time 10 minutes

Refrigeration time 1 hour

Total Time 1 hour 10 minutes

Servings 4

Calories 211 kcal

Author Darlene at International Cuisine

Ingredients

½ cup parsley finely chopped
¼ cup peanut or canola oil
¼ cup lime juice fresh
2 Tablespoons orange juice Fresh Squeezed
1 jalapeño stemmed, seeded, and minced
salt and black pepper to taste
2 mangoes peeled, pitted, and cut into 1" cubes
2 ripe avocados pitted, peeled, and cut into 1" cubes
1 small navel orange peeled and cut into segments
2 teaspoons shredded coconut optional

Instructions

Whisk together 4 tablespoons parsley, oil, both citrus juices, jalapeño, and salt and pepper in a large bowl.
Add mangoes and avocados, and toss gently to combine; cover, and refrigerate for 1 hour.
To serve, transfer the Senegalese salad to a serving bowl; halve orange segments crosswise, and lay over salad.
Sprinkle with remaining parsley, and coconut if using. Serve chilled.

Nutrition Facts

Senegalese Avocado and Mango Salad (Saladu Awooka Ak Mango)

Amount Per Serving

Calories 211 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 3g19%

Sodium 13mg1%

Potassium 284mg8%

Carbohydrates 21g7%

Fiber 2g8%

Sugar 17g19%

Protein 1g2%

Vitamin A 1661IU33%

Vitamin C 75mg91%

Calcium 34mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Green Fig and Salt Fish Salad

May 2, 2019 By Darlene at International Cuisine

Green fig and salt fish salad is beloved. The Islanders call green bananas figs in several Caribbean islands including all three of the Saints in the lower Antilles. Bananas are the main crop of the islands which replaced sugarcane overtime. Salt fish is salted cod that has been popular of centuries because the fish does not require refrigeration and lasts a really long time. This salad is hearty and delicious.

When you cook the bananas you cook them in the skin until they are fork tender. It is normal that the skin will turn black during this process.

I typically buy my salt fish de-boned here. If you don’t get it that way be sure you remove the bones before serving it. It truly does make it much easier to spend a few extra bucks to have it done for you. This salad reminds me somewhat of a potato salad but I love the twist with the added salt fish.

Salt fish and green figs is the national dish of St. Lucia however this is a lighter green fig and salt fish salad version. I hope you make it you will love it. Have you ever been to St. Lucia? It is a very popular honeymoon spot it the Caribbean. If you would like to learn more be sure to check out “Our Journey to the Saints“. Here you will also get more delicious and authentic Caribbean recipes.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

4.67 from 3 votes

Green Fig and Salt Fish Salad

A lovely salad from the Caribbean Islands of the lesser Antilles. Green figs are actually green bananas which are abundant on the islands.

Course Salad

Cuisine Caribbean

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4

Calories 526 kcal

Author Darlene at International Cuisine

Ingredients

INGREDIENTS

½ pound salted codfish boneless
6-8 green figs aka green bananas, about 2 pounds
½ large red sweet pepper seeded and diced
2 scallions finely chopped
½ cup mayonnaise
2 cloves garlic 1 whole and 1 grated
½ small onion grated
2 sprigs parsley finely chopped (for garnish)
Salt and pepper to taste

Instructions

Wash the green figs. Cut off the top and bottom and slice skin lengthwise.
Add water to a large pot and bring to a boil.
Add one clove of garlic and the green figs.
Boil 10-20 minutes until fork tender. Please note the skin will likely turn black during cooking, this is normal.
While the green figs are boiling, rinse salted fish. In a small pot, add about 2 cups of water and salted fish. Boil for 5 minutes. Drain and repeat a second time. Drain boiled salted fish
remove skins, and dice.
Use a fork to mash one of the figs. Dice the rest into bite-sized pieces.
Flake salt fish using fingers or fork.
Dice the sweet pepper, chop the scallions and parsley. Grate one clove of garlic and onion.
In a large bowl, add chopped green figs, diced sweet peppers, chopped scallions, grated onion, grated garlic and mayo, and the salt fish. Mix well.
Add salt and freshly ground black pepper to taste.
Garnish with parsley.

Nutrition Facts

Green Fig and Salt Fish Salad

Amount Per Serving

Calories 526 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 3g19%

Cholesterol 97mg32%

Sodium 4166mg181%

Potassium 1528mg44%

Carbohydrates 43g14%

Fiber 5g21%

Sugar 23g26%

Protein 38g76%

Vitamin A 780IU16%

Vitamin C 39.7mg48%

Calcium 110mg11%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

Russian Potato Salad (Olivier Salad)

March 7, 2019 By Darlene at International Cuisine

Russian potato salad is a hearty salad and truly could be a meal by itself. This type of salad is popular in many places of the world and especially in the Eastern European countries that used to be part of the USSR. It takes some time to prepare and the pieces should be cut uniform for a pretty presentation. We loved it!

This Russian potato salad would be perfect as a side dish or a dish for any picnic or potluck. It makes a large amount and I think the leftovers taste even better. I made it without the ham as I was serving vegetarian guests so feel free to add or delete ingredients, it is that kind of salad. I loved the cucumber in the salad but you could easily add in celery as well, you get the idea.

This salad is also known as Olivier salad because the original recipe came from a Belgian chef that worked in a high end restaurant in Moscow in the late 1860’s. His name was Lucien Olivier. The recipe has definitely changed since that time with ingredients that are easier to come by. This salad is often served in Russia on New Years. Whether you call it Russian Potato Salad or Olivier Salad, you are sure to enjoy it.

Did you know that name Red Square has nothing to do with communism, but derives from the word “krasnyi” which meant beautiful? If you would like to learn more about Russia be sure to check out “Our Journey to Russia” plus get some more authentic Russian recipes.

Please note that this page may contain affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

4.34 from 3 votes

Russian Potato Salad

A traditional Russian salad that is served at parties and in restaurants. It is really fantastic!

Course Salad

Cuisine Russian

Prep Time 40 minutes

Cook Time 30 minutes

Total Time 1 hour 10 minutes

Servings 10

Calories 360 kcal

Author Darlene at International Cuisine

Ingredients

3/4 lb. ham, cooked cubed
6 eggs, hard-boiled cubed
3 potatoes, russet cubed
3 carrots cubed
3 sweet pickles cubed
1 onion, sweet cubed
1 english cucumber, peeled and seeded cubed
1 cup frozen peas
1 cup mayonnaise
dill, fresh to taste
salt and pepper to taste
1/2 teaspoon sugar

Instructions

In a large pot add the peeled potatoes and carrots whole, Cover with water and bring to boil, cook until fork tender, taking care not to overcook.
Cube all the ingredients in like sizes for a delightful presentation.
Combine all the ingredients in a big bowl and add in the mayonnaise. Feel free to add in more mayonnaise if desired.
Season with salt and pepper to taste, add in the sugar and dill.
Mix thoroughly and refrigerate until ready to eat.

Nutrition Facts

Russian Potato Salad

Amount Per Serving

Calories 360 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 5g31%

Cholesterol 142mg47%

Sodium 640mg28%

Potassium 588mg17%

Carbohydrates 17g6%

Fiber 3g13%

Sugar 6g7%

Protein 14g28%

Vitamin A 3430IU69%

Vitamin C 16.6mg20%

Calcium 64mg6%

Iron 3.2mg18%

* Percent Daily Values are based on a 2000 calorie diet.

Ensalada Cubano (Typical Green Salad)

January 3, 2019 By Darlene at International Cuisine

This Cuba salad is a typical green salad that you would find on many Cuban tables as a companion to the meal. It is light and refreshing, sometimes we forget how good simple things can be. Add whatever is in season and fresh. The dressing is perfect with the lechon asado it is garlicky and tangy.

2.67 from 3 votes

Ensalada Cubano (Typical Green Salad)

Course Salad

Cuisine Cuban

Prep Time 10 minutes

Total Time 10 minutes

Servings 4

Author International Cuisine

Ingredients

2 ripe red tomatoes sliced
1 red onion sliced
1 head iceberg lettuce shredded or torn
6-8 radishes sliced thin
Dressing:
4 cloves garlic mashed
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil
1/4 cup white vinegar
1/4 cup fresh lemon juice

Instructions

Toss together the salad ingredients in a bowl and place in a refrigerator to chill.
For the Dressing:
Use a mortar and pestle to mash the garlic with the salt and pepper.
In a small bowl, add the olive oil, vinegar and lemon juice to the crushed garlic. Whisk together thoroughly. You can also use a blender to emulsify the oil and liquids.
Just before serving: Gradually add the dressing, a little at a time, while you toss the salad with a couple of large salad forks.
Add just enough dressing to cover the salad -- more or less to your own taste.
Enjoy!

Portuguese Octopus Salad (Salada de Polvo)

November 8, 2018 By Darlene at International Cuisine

Portuguese octopus salad is truly one of my favorite things. Those who know me, know how much I love to eat octopus. Some say it is an acquired taste but I think it is more the texture that people think they may not like. Octopus if not cooked right can be too chewy. If you use the scare technique to cook it, it is a tender bite of heaven. I think you will find it easier than you may anticipate. I find octopus frozen at my local Asian market.

Seafood is abundant off the coast of Portugal and octopus is found on most menus. This salad is made with some onion, sun-dried tomatoes, roasted red peppers, and cilantro, the whole thing topped with fresh squeezed lime and olive oil with a touch of salt and pepper.

The scare technique works well for tenderizing the octopus and also for keeping the purple color. I understand you can also tenderize octopus in a pressure cooker although I have never made it that way, have you? Please tell me how it turned out in the comments below. There is an old wives tale that if you add a cork into the pot of water while cooking the octopus that it naturally acts a tenderizer as well. Since Portugal is the number one exporter of cork why not throw one in for good measure, I did!

I really hope you make this Portuguese octopus salad, you will love it!

Did you know that the Vasco da Gama Bridge in Lisbon is the longest bridge in all of Europe? If you would like to learn more about this awesome country plus get more authentic recipes be sure to check out “Our Journey to Portugal”.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

3.6 from 10 votes

Portuguese Octopus Salad (Salada de Polvo)

A scrumptious Portuguese octopus salad that you will find irresistible! To make it tender be sure to use the scare technique and throw in a cork for good measure.

Course Salad

Cuisine portuguese

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 4

Calories 202 kcal

Author Darlene at International Cuisine

Ingredients

1 3lb octopus
1 white onion quartered
1 carrot in chunks
3 cloves garlic
8 peppercorns
1 bunch cilantro stems
1 red bell pepper roasted, seeded and chopped
1/2 cup sun dried tomatoes
1 red onion chopped
1 bunch cilantro leaves chopped
1 lime juice of
1/4 cup olive oil to taste
salt and pepper to taste

Instructions

To cook the octopus

In a large stock pot fill with 2 liters of water or enough to cover the octopus.
Add in the white onion, carrot, garlic, cilantro stems and peppercorns to the pot of water and bring to a boil.
Rinse off your octopus and use the scare technique before placing it in the pot of water. To do this you hold it by the head, and drop the tentacles into the water and swirl them around the pot in a circular motion twice. Remove it and you will see all the tentacles shrivel up (like they got scared). Repeat this process two more times on the third time drop the whole octopus into the pot. Add in a cork for good measure. Let cook until for tender about 50 minutes depending on the size of your octopus.
Remove the octopus and place on a cutting board, cut into bite size pieces. Place the cut pieces onto a baking tray and add in the rest of the salad ingredients, the red onion, red pepper, sun dried tomatoes and cilantro. Mix it up with the octopus and squeeze over the juice of one lime. Drizzle about 1/4 of a cup of very good olive oil and then season with salt and pepper. Mix it all together and serve.

Recipe Notes

You can certainly use the water that the octopus was cooked in to make a seafood stock, just note that it will be a bit of a pink color but will add wonderful flavor!

Nutrition Facts

Portuguese Octopus Salad (Salada de Polvo)

Amount Per Serving

Calories 202 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 1g6%

Sodium 51mg2%

Potassium 710mg20%

Carbohydrates 18g6%

Fiber 4g17%

Sugar 9g10%

Protein 3g6%

Vitamin A 3870IU77%

Vitamin C 55mg67%

Calcium 42mg4%

Iron 1.7mg9%

* Percent Daily Values are based on a 2000 calorie diet.

Peruvian Ceviche (The National Dish of Peru)

September 13, 2018 By Darlene at International Cuisine

Peruvian ceviche is one of my all time favorites and the national dish of Peru. It is different, as it is typically served on lettuce leaves with sweet potatoes and crunchy toasted corn kernels. Of course it is flavored with aji chilies which are famous in Peru. I made this one with sea bass but any firm white fish like sole, flounder, shark and even shrimp will work beautifully and still be authentic. Like all ceviche’s the fish is “cooked” with the acid from the citrus.

In Peru, there are little shops and carts all over the coastal area called cevicherias where you can get your Peruvian ceviche fix .The Peruvians take their ceviche so seriously there is actually a national holiday for their beloved ceviche. June 28th of each year has been deemed National Ceviche Day. They also serve the citrusy marinade in a separate shot glass usually before the ceviche comes out, and it is called leche de tigre or tiger’s milk. This invigorating potion is also known to be a hangover cure and aphrodisiac. This recipe is easy and scrumptious.

If you would like to make this recipe Plant Paradox compliant simply eliminate the toasted corn kernels (which you could substitute toasted sorghum) and make sure to use peeled and seeded aji chilies or eliminate if not in phase 3.

Did you know that Peru grows more than 55 varieties of corn? When you go to the markets in Peru, you will find corn in every size and color imaginable. Many restaurants and bars serve their famous giant roasted kernels when you first sit down to enjoy until your order arrives. If you would like other authentic Peruvian recipes and learn more about this amazing country, make sure to check out “Our Journey to Peru.”

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

5 from 1 vote

Peruvian Ceviche (the National Dish of Peru)

Did you know that Peru has an annual Ceviche Day each June 28th? Make this and see why!

Course Appetizer

Cuisine Peruvian

Prep Time 15 minutes

Cook Time 30 minutes

marinade 10 minutes

Total Time 45 minutes

Servings 4

Calories 188 kcal

Author Darlene at International Cuisine

Ingredients

1 lb sea bass or other white fish cut into bite size pieces
1 quart water chilled
1 red onion sliced thinly lengthwise
1 aji amarillo seeds removed and diced
1 clove garlic minced
1/4 cup lime juice, fresh
1/4 cup lemon juice, fresh
2 teaspoons cilantro chopped finely
1 sweet potato cut into slices
lettuce leaves for serving
corn kernels, toasted large
1 Tablespoon oil
salt and pepper to taste

Instructions

Place water into a pot on the stove to boil. Add in the sweet potato and cook until fork tender (or they can be grilled)
Place fish in a non-reactive bowl and add 3 cups of chilled water to the fish and rinse gently. Drain water.
Add onions to soak in remaining 1 cup of chilled water and set aside.
Place aji, garlic, and pinch of salt in a mortar and pestle Grind to make a paste.
Combine fish, lime and lemon juices, aji and garlic paste, salt and pepper and cilantro. Let marinade for at least 10 minutes.
Meanwhile toast the corn kernels on the stove in a tablespoon of oil. They will pop slightly when they are toasted. Place on a paper towel to remove excess oil and add salt to taste.
On a platter, place the lettuce leaves on the bottom, top with the ceviche,(reserve the marinade) add on the onion slices and serve with the sweet potatoes and corn kernels.
Serve the marinade in a shot glass along with the ceviche, in Peru it is called leche de Tigre and is believed to be an aphrodisiac and a hangover cure.

Nutrition Facts

Peruvian Ceviche (the National Dish of Peru)

Amount Per Serving

Calories 188 Calories from Fat 54

% Daily Value*

Fat 6g9%

Cholesterol 90mg30%

Sodium 109mg5%

Potassium 473mg14%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 3g3%

Protein 21g42%

Vitamin A 4715IU94%

Vitamin C 14.6mg18%

Calcium 40mg4%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Poke Salad (A lighter version from Palau)

July 12, 2018 By Darlene at International Cuisine

This poke salad from Palau is made with locally grown ingredients as well as fresh ahi tuna from the pristine ocean that surrounds the islands. It could easily be made with any other fish that is super fresh and sashimi grade as it will be consumed raw. Other popular fish are wahoo, mahi-mahi, and yellowtail.

Poke is pronounced Po-KAY not poke or PO-KEE, originated in the Hawaiian Islands. The fact that this is popular in Palau is not at all surprising as they are both tropical islands and Palau has many ties with the USA. Poke typically is served over rice, which is also delicious. This poke salad is lighter, and made for a lovely starter for our International Cuisine meal.

Poke salad is such a refreshing treat it can easily be made into a light summer meal. This poke salad is dressed with light soy sauce, sesame oil, lime and a hint of chili powder for some heat, plus some black sesame seeds for a bit of texture. The result is spectacular. Unlike sashimi, the fish is cut into bite sized cubes as opposed to slices and the rest of ingredients should be cut into similar sizes.

Feel free to add whatever ingredients you like. When you go to a poke restaurant, which have popped up all over southern California, you can choose from a variety of fish and toppings. One that I also love, is seaweed salad, that would be a lovely addition. You can also add a bit of heat with some mayonnaise, and sirachi one of my favorite,s on a poke bowl. If you don’t like raw fish, try it with some cooked shrimps or octopus.

Did you know that the Rock Islands in Palau which are forest-like limestone knobs are listed as a UNESCO world heritage site as is the lagoon in which they surround. Want to learn more about the country of Palau plus get more great recipes, be sure to check out “Our Journey to Palau“.

a bowlful of fresh chopped, tomatoes, shallots, cucumber, avocado and fresh ahi tuna, a colorful poke salad

5 from 1 vote

Poke salad Palau

A delicious poke salad that is a little bit lighter version that a poke bowl. You will love it!

Prep Time 10 minutes

Servings 4

Calories 491 kcal

Author Darlene at International Cuisine

Ingredients

1 lb Ahi Tuna Sashimi grade or any other fresh fish you like
2 Baby cucumbers Peeled, seeded and cut into bite size pieces
12 Cherry tomatoes cut in half
1 Shallot cut into small pieces
4 Scallions chopped finely
1 Avocado cut into bite size pieces
1 cup pea sprouts
1 lime squeezed

For the Dressing

6 Tbsp Sesame Oil
3 Tbsp Soy sauce low sodium
1/2 teaspoon chili powder
1 Tbsp sesame seeds black

Instructions

In a jar with a lid mix together all the dressing ingredients and set aside
In a large bowl, add all the poke ingredients listed above except for the lime which you can squeeze over the ingredients before you dress the salad. Mix all together
Shake the jar of the dressing and pour over the salad. Gently mix so all the ingredients are well covered. Add a bit of salt and pepper to taste. Try a bite and add whatever you think it needs, if anything.

Nutrition Facts

Poke salad Palau

Amount Per Serving

Calories 491 Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 5g31%

Cholesterol 43mg14%

Sodium 817mg36%

Potassium 954mg27%

Carbohydrates 14g5%

Fiber 6g25%

Sugar 4g4%

Protein 31g62%

Vitamin A 3100IU62%

Vitamin C 29.1mg35%

Calcium 81mg8%

Iron 3.1mg17%

* Percent Daily Values are based on a 2000 calorie diet.