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Gefilte Lettuce (Ceviche-Stuffed Butter Lettuce)

Let’s face it.  If you grow up with jarred gefilte fish, you may eventually develop a taste for it.  After all, there are a few Swedes who genuinely like lutefisk. But the idea here is to replace canned gefilte fish with something that actually doesn’t make small children and non-Jews run away, and that reflects California’s local bounty.
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Course: Appetizer, Starter
Cuisine: Eastern European
Keyword: fish, Healthy Eating, Mediterranean Influence
Servings: 10

Ingredients

  • 3 pound sustainable firm white fish (halibut, cod, red snapper, sea bass)
  • 2 medium  jalapenos, seeds and membranes removed, diced
  • bunch fresh cilantro, chopped
  • 1 small  red onion, diced
  • 1 cup  or more fresh squeezed lime juice (7 to 15 limes)
  • ½ cup  lemon juice
  • 1 avocado, diced
  • 1  large  tomato, diced
  • 1 head butter lettuce, rinsed and dried, the leaves separated
  • 3 t olive oil
  • salt and pepper

Instructions

  • Remove any skin, bones and dark spots from fish.  Cut fish into ½ inch cubes.
  • In a glass or plastic bowl, mix fish with jalapenos, cilantro, and lemon and lime juice to cover.
  • Refrigerate, covered, for two hours, stirring mixture every 15-20 minutes.  After 2 hours, check to see fish is opaque and tastes “cooked.”  If so, drain.  If not, let sit for a bit longer, then drain.
  • Lay out large lettuce leaves on counter. Spoon 2 tablespoons or more into each leaf, roll as in stuffed cabbage. To serve, place individual rolls on plate, sprinkle with tomato, salt , pepper and olive oil.