I’ve recently had the opportunity to try a variety of Pickled Willy’s pickled fish products. I received jars of their pickled halibut, salmon, and cod to try out.
Pickled fish?? Yep! Coming from a family that regularly eats herring for breakfast and where pickled cucumbers, tomatoes, squash, and cabbage often appear on the dinner table, this did not seem weird to me at all. It sounded like a great idea. Aldo wasn’t so sure about it though. But then I told him that this would be perfect for ceviche and explained how ceviche is made in the first place, and he was willing to try it.
The pickled fish itself is delicious if you like pickled stuff, and it has a very nice firm texture that is very pleasing. And if you put in a ceviche… man that is where the pickled fish really shines!
It’s a time saver using this pickled fish for ceviche – you don’t have to wait for the fish to marinate and it is ready to eat right from the jar.
I made this ceviche with red bell pepper, mango, and avocado, and this was such a good combination of flavors with the pickled halibut and lime juice base. We ate this as a salad by tossing with some fresh lettuce right before serving. It was great because we didn’t even need to add any salad dressing – the dressing from the ceviche was enough. And then we ate the rest of it as a snack with crackers. Both were delicious.
Even if you can’t get your hands on Pickled Willy’s pickled fish, you should definitely try making ceviche, and you should definitely make it with mango and avocado. Trust me!
Pickled Willy’s Ceviche Salad
Makes: 4 servings if served over lettuce as a salad, 8 servings if served as an appetizer. Total time: 15 minutes.
- 1 jar Pickled Willy’s halibut or cod (I used halibut)
- 1 large red bell pepper, cleaned and seeds removed
- 1 avocado
- 1 mango
- juice of 1 lime
- 1 tablespoon olive oil
- 1/4 cup cilantro leaves, chopped
- Salt & pepper to taste
- Drain the jar of Pickled Willy’s into a bowl, reserving 1 tablespoon of the pickling liquid.
- Add the fish and pickled onion from the jar into a large bowl.
- Dice the red bell pepper, avocado and mango into small pieces. Add to the bowl of fish.
- Add the juice of 1 lime, the olive oil, and the chopped cilantro. Stir well and season with a tiny bit of salt and pepper to taste. Give it a taste. If you wish, add 1 tablespoon of the pickling liquid to the ceviche to give it a more vinegary taste.
Serve over lettuce as a salad, or with crackers as an appetizer.
Disclaimer: This post was sponsored by Pickled Willy’s, and I am so glad I got the chance to try their products. All reviews and opinions, as well as the recipe, are my own.
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