Prepare for Passover with my recipe for Mexican Salmon Ceviche – a perfect pairing with Mexico’s award-winning Jewish comedy NORA’S WILL, now streaming on www.ChaiFlicks.com! Also airing, “Streit’s: Matzo and the American Dream”.
– via ChaiFlicks
Yield: 6 to 8 servings)
Grated rind of 1 lime and juice of 3
1 pound skinless, boneless fillets of salmon, bluefish, red snapper; or mackerel
1 cup ripe cherry tomatoes, cut into ½
1 to 2 fresh serrano chilies, cut in thin circles
½ cup finely chopped scallion
1 tablespoon olive oil
2 teaspoons finely chopped fresh cilantro
1 teaspoon fresh oregano sprigs
Salt and freshly ground pepper to taste
½ cup avocado, cut into small cubes
1. Grate the rind of one of the limes. Then extract the juice from
all three and put the lime in a round pottery bowl.
2. Cut the fish into ½-inch cubes. Put in the bowl with the lime
juice, turning the fish so the juice penetrates throughout. Cover
and refrigerate 12 hours or longer, stirring occasionally.
3. Add the cherry tomatoes, serrano chilies, scallion, olive oil,
cilantro, organo, salt and freshly ground pepper to taste. Chill for a
few hours, until ready to serve. Fold in the avocado and serve on
small plates with a fork.