Recipes from Greece: Tzatziki + Ceviche
Let’s talk about the food situation on my Greece trips for a second. Because holy shit, this year our sailing crew doubled as chefs and spoiled us with some Greek staples.
On my May Greece trip, Happy made us fresh tzatziki that was so good I considered licking the bowl (I didn't, but it was a close call). On our September trip, Philip decided to bless us with homemade ceviche—which he prepared shirtless, by the way, because apparently that's just how things go when you're sailing the Greek islands with a crew of absolute characters.
These moments are the ones you can't plan for. This is why I keep coming back to Greece and why my groups always leave saying it was one of their favorite trips. Because it's not just about the food (though let's be real, the food is incredible). It's about the people you meet, the spontaneous moments that become the stories you tell for years, and the fact that sometimes your captain just decides to make ceviche without his shirt on, and nobody questions it.
This is the type of travel I'm here for, and these are the type of recipes you’ll want to make yourself.
See Philip whip up ceviche (and you will want to see 👀) ⬇️
Philip catching the fish to make ceviche on our boat.
Traditional Tzatziki
Ingredients:
1/2 of a large cucumber, unpeeled and grated (with water squeezed out)
1 pound full fat Greek yogurt (I like FAGE when in the U.S.)
2 large garlic cloves, finely minced
2 tablespoons extra virgin olive oil
1 tablespoon ouzo (Happy’s special ingredient)
1/2 teaspoon white pepper (more to taste)
1 tablespoon white vinegar
1/2 teaspoon salt (more to taste)
1 tablespoon minced fresh dill (0ptional; see below)
Instructions:
Grate the cucumber using a box grater or food processor. Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much water as possible. This step is crucial for a thick, creamy tzatziki!
In a medium bowl, combine the Greek yogurt, minced garlic, and salt. Stir well.
Add the squeezed cucumber to the yogurt mixture and mix thoroughly.
Stir in the white vinegar, olive oil, and ouzo. Mix until everything is well combined.
Cover and refrigerate for at least 1-2 hours before serving to allow the flavors to meld together. The tzatziki will taste even better the next day!
Before serving, give it a good stir and drizzle with a little extra olive oil if desired and sprinkle dill on top (optional; the Greeks may disagree on this one, but I think it’s fab!)
Perfect for serving with grilled meats, pita bread, or as a refreshing dip with vegetables! The ouzo adds a wonderful authentic Greek touch.
Fresh Fish Ceviche
Ingredients:
200g white fish, cut into small pieces (about 1cm cubes)
6 limes, juiced
1 orange, juiced
1/4 cup minced red onion
1/4 cup chopped flat leaf cilantro
1/4 cup extra virgin olive oil
Salt and pepper to taste
2 avocados, diced
Instructions:
Place the cubed fish in a glass or ceramic bowl and pour the fresh lime juice and orange juice over it, making sure all pieces are submerged. Cover and refrigerate for 15-20 minutes, stirring occasionally. The fish should turn opaque and look "cooked" by the acid.
After the fish has marinated, drain off most of the citrus juice, leaving just a few tablespoons in the bowl.
Add the minced red onion and chopped cilantro to the fish and gently mix.
Drizzle in the olive oil and season generously with salt and pepper. Toss gently to combine.
Just before serving, fold in the diced avocado carefully so it doesn't mash.
Taste and adjust seasoning if needed. Serve immediately with tortilla chips, tostadas, or on its own!
It’s hard (impossible?) to find fish this fresh back in Wisconsin.
These recipes are GREAT, but nothing is better than the real thing. Join us in Greece next year for Grecian authenticity (and plenty of giggles).
