Gefilte Ceviche
Gefilte ceviche reinvents the classic Jewish fish dish by serving delicate poached fish in a bright, citrusy marinade with fresh herbs and a hint of spice.
Ingredients
Gefilte Ceviche
- ½ lb halibut fillet or sea bass fillet or red snapper fillet, cut into ½ in cubes*
- 1 ½ cups fresh-squeezed lime juice
- 2 ripe tomatoes chopped
- ½ cup onion chopped
- 1/3 cup fresh cilantro chopped
- 3 pickled jalapeño chilies chopped
- 1/3 cup green olives chopped
- 1/3 cup capers chopped
- ½ tsp dried oregano
- ½ tsp salt
- ½ tsp ground black pepper
- 1/3 cup olive oil
Topping:
- 1-2 ripe avocados cubed
- 1 t fresh lime juice
- 1/2 t salt
- cilantro for garnish.
Instructions
- Place the fish in a glass bowl, cover with the lime juice and marinate at room temperature for ½ an hour up to two hours.
- Chop the tomatoes, removing the seeds. Place in a large glass bowl, add the onion, cilantro, chilies, olives, capers, pepper, salt, oregano and olive oil and combine.
- Rinse the fish 3 times in cold water. Add the fish to the tomato mixture. Add more salt and pepper if needed
- To make the topping, combine avocados with salt and lime juice. Puree in blender or by hand, adding just enough water to make a thick smooth puree.
- To serve, fill a pretty glass or ramekin with some ceviche. Top with pureed avocado. Using the back of a knife or spatula, smooth over top to “seal” glass. Garnish with a cilantro leaf.
Notes
*If you can’t find fresh, high quality ocean fish, do not make this. Do not use cod, swordfish or other species prone to parasites.
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