Fennel-Tomato Ceviche Salad

Most raw foodists are vegan. If you buy industrialized meat, I can understand that. Personally, I think that if you get meat from a good source, it's fine to eat raw. Well, unless it's pork or poultry. If you're not vegan, things like ceviche and steak tartar are a great way to enjoy the benefits of raw foods. Raw meat is actually really good for you. This is a delicious way of consuming healthy raw fish! If you are vegan, or a raw vegan, you could probably just substitute some sliced mushrooms for the fish. This can be a light lunch or an appetizer.

Fennel-Tomato Ceviche Salad

Ingredients

1/2 fennel bulb, thinly sliced

1 tomato, cut into 16 wedges

1/2 radish, very thinly sliced

1 cup fresh raw fish, thinly sliced (I used salmon)

1 ancovy, minced

1/2 tsp green peppercorns, minced

1 tsp capers, minced

juice of 1/2 a lemon

1 scallion, thinly sliced

1 garlic clove, minced

1/8 cup olives, chopped (I used kalamata)

pinch of salt

fennel fronds, chopped

balsamic vinegar 

olive oil

Directions

1. Combine the fish, anchovy, peppercorns, capers, lemon, scallion, garlic, olives, and salt in a bowl. Marinate in the fridge for about 30 minutes.

2. Arrange the fennel, tomato and radish on plates. It looks really pretty if you alternate the slices in a pinwheel formation.

3. Top the vegetables with the marinated fish.

4. Drizzle with a bit of balsamic vinegar and olive oil. 

5. Top with fennel fronds. Enjoy!