Ceviche is a delightful dish that originates from the coastal regions of Latin America, particularly Peru. This refreshing and vibrant recipe showcases the perfect balance of flavors and textures. It typically consists of raw fish marinated in citrus juices, such as lime or lemon, which effectively “cooks” the proteins. The citrus juices impart a tangy and zesty flavor, while the addition of various herbs, vegetables, and seasonings further enhances the taste. Ceviche is often served chilled and makes for a fantastic appetizer or a light meal on a warm day. Its combination of acidity, freshness, and the natural sweetness of the seafood creates a truly mouthwatering experience. So, let’s dive into the world of ceviche and explore its tantalizing flavors!
Ingredients:
- 1½ pounds salmon fillet, finely chopped
- ½ pound tuna fillet, finely chopped
- ½ cup lemon juice
- ½ cup lime juice
- 1 jalapeno pepper, seeded and finely chopped
- 2 Tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground pepper
- ½ medium red onion, thinly sliced
- 2 ripe avocados, peeled, pitted and finely chopped
- ¼ cup fresh cilantro, chopped (optional)
Method:
1. Combine salmon, tuna, lemon juice, lime juice, jalapeno, olive oil, salt, pepper, and onion in a medium bowl. Marinate, covered, in refrigerator for 2-4 hours.
2. Just before serving, add avocado to the fish mixture; sprinkle with cilantro.
Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.
