For me, the perfect summer meal is something refreshing yet satisfying that doesn't require a lot of heat to make. This easy noodle salad mashes up the tangy goodness of fish "cooked" in citrus juice with crunchy cucumbers and slippery glass noodles. The bracing tartness of the lemon juice is the perfect counterpoint to the hearty tuna and slick noodles, and this dish is packed with protein, vitamins, and minerals.
The only cooking involved is to boil some water in a kettle to rehydrate the noodles, and the whole dish comes together in about 12 minutes.
I used grapefruit mint, which has a marvelous citrusy aroma that's a dead ringer for the fragrant fruit, and together with the tart lemon juice, it tastes similar to a small Japanese citrus called sudachi.
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Darrell Moran says
Easily one of my favorite dishes now on a scorching day. So cool and refreshing to the palate and surprisingly easy to put together. I lived in Peru for years and adored ceviche there practically every other day, but the traditional recipe is basically fish, onion and corn/choclo (plus chilies). The addition of the quick tsukemono provide an additional "bite" and the rice noodles help "lighten" the dish. Not sure why the olive oil works so well, but it really does (recommend only high end stuff to avoid bitterness). Even with the noodles mixed, this dish keeps very well in the fridge during the day--and indeed improves. Pairs nicely with a lager =). Looks like ceviche's back on the weekly menu! Much obliged, Marc.
Marc Matsumoto says
Hi DJ, happy to hear you enjoyed this! I love ceviche too, but it's hard to turn it into a whole meal, so this developed out of idea to turn it into something more substantial. Great idea pairing it with a lager, I bet the hops play nicely with the citrus juice!