Fish and Run

Ceviche

Rachel Allen -yes, she of the perma grin, grating accent and stylish clothes-introduced me to this delightful dish last week. As she promises on the RTE website it`s a zingy, refreshing dish, and, as I discovered, perfect recovery fuel for my long runs.

The interesting thing about Ceviche is that the fish is `cooked` in lime juice. That`s it. No pan, no oven, nada. Just marinate for a couple of hours and the acid in the juice will cook the flesh.

You can use any white fish. I used haddock. It didn`t slice up as neatly as Rachel`s. But then, I`m not Rachel. And I differed in the amount of certain ingredients, preferring 1/2 a chilli to one whole one, and adding coriander because I am particularly fond of it with avocado.

Anyway, be sure to see Rachel`s pic. And I`ve copied her recipe here.

Ceviche

500 g skinless white fish fillets (such as pollock, haddock, cod, plaice or sole, cut into strips 5mm thick)
juice of 6 limes
3 spring onions (trimmed and sliced)
150 g cucumber (peeled and cut into 5mm dice)
2 avocados (peeled, stone removed and flesh cut into 5mm dice)
1 red chilli (deseeded and finely chopped)
lime slices, to serve

Method
1.Place the fish pieces in a large bowl, add the lime juice and mix together, then cover with cling film or a plate and leave in the fridge to chill for at least 1 hour.
2.Remove from the fridge and mix in the remaining ingredients. Divide between plates, add lime slices and serve.

I loved this dish. I`ll confess I let it marinate in the fridge for three hours. Just being a little nervous about the lime juice cooking process and wanted to ensure the fish was well-cooked. Next time I`m going to marinate it with more of the other ingredients just to allow for a greater fusion of flavours.

Beach run

Beach run

This morning`s beach run peaked my interest in some fishy lunch. I rarely run before breakfast but the configuration of today`s activities meant I either took my chance early this morning, or forget about it. I am curious about the whole carb fuelling thing anyway. I have a theory that if we get used to running hungry we might cope with the glycogen crash that hits in marathons. In the weeks prior to last October`s marathon I deliberately stretched the time between meals just to get used to that hungry feeling.

But enough about my crazy running theories. Had a really nice beach run, of just four miles. Perfect conditions, warm sun, cool breeze, empty beach and all done before breakfast.

With a run done before breakfast, and a perfectly fishy lunch, it`s been one of my better Juneathon days.

How was yours?

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11 thoughts on “Fish and Run

  1. I’m not usually a fish fan but that does sound rather good. The lime and avocado sounds really good. I shall suggest it to my chef. (My daughter does most of the cooking to pay her way.)

  2. I used to love an early morning beach run on Sandymount. Now I live virtually on the beach but it’s impossible to run without dogs leaping and barking at you. And their dopey owners ‘He’s only playing, he won’t bite. Oh sorry, he’s never done that before.’ 😦

    • I completely understand. Luckily I`ve never had a problem with dogs in all my time running (which actually isn`t that long though!) apart from trying to avoid tripping over dog leads on the street.

  3. Looks delicious! I spent some time in Peru years ago and first had Ceviche there – it took me a little while to get over the ‘cooked in citrus juice’ thing, but it really looks and tastes cooked.

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