Happy Easter!

April 6, 2010 · 43 comments

Happy belated Easter! Anyone else been visited by the Tight Pants Fairy as well as the Easter Bunny?

I have to admit I dropped the ball (egg?) with making Easter treats this year. Across the globe food bloggers have been..

There has also been a spate of Passover baking to add a bit of oy vey to my feelings of baking inadequacy.

I’d like to say I was too busy knitting socks for war orphans to bake delicious Easter treats, but the sad truth is that I was too busy eating. Sure, I also spent the Easter break catching up with my family and getting in a couple of good tennis matches with my sister, but the rest of the time was spent either eating or hurriedly digesting to allow for more eating.

The eating started off in fine style on Good Friday, with my family’s traditional Good Friday seafood extravaganza gorgefest. Extended family members brought along a selection of salads and some fresh bread, while Mum and Dad put on an impressive spread of blinis, smoked fish, cooked cray tails and prawns, baked fish with lemon butter, fried whiting, pickled occy and some rosemary skewers of scallops and chorizo. The chorizo was a new addition to the Good Friday eating, and we felt quite naughty about it, though I’m sure God was too busy hanging out at all the church ceremonies to notice.

Despite my lack of Easter baking, I did at least contribute one dish to this meal – Salmon and Scallop Ceviche which I also made last Easter. There is such a delicious freshness to this dish, and it is worth any dribbles of juice down your arms as you bite into the fishy lettuce parcels.

Salmon and Scallop Ceviche
by Valli Little in the delicious June 2004 issue

Serves 6

400g salmon fillet, pin-boned
300g scallops, roe removed
1 cup (250ml) fresh lime juice
4 vine-ripened tomatoes, chopped (I used 10 baby romas)
3 long green chillies, seeds removed, finely chopped
6 spring onions, finely chopped
1/3 cup chopped coriander leaves, plus extra to garnish
1/2 telegraph cucumber, peeled, chopped (I used 1 Lebanese cucumber, unpeeled)
1 avocado, flesh chopped
1/4 cup (60 mL) olive oil (I used around 40 mL)
Baby cos lettuce leaves (1-2 per person, depending on size), to serve

1. Cut seafood into small cubes, place in a bowl and pour the lime juice over top. Cover and refrigerate for 4 hours.
2. Drain off juice, add tomato, chilli, spring onion, coriander, cucumber, avocado and oil, and season with sea salt and pepper.
3. To serve, place the lettuce leaves on plates and pile the ceviche on top. Garnish with extra coriander leaves and serve immediately, with extra lime wedges, if desired.