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Matzo Ceviche


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Matzo Ceviche


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Matzo Ceviche


  • Ready Time : 0 min




  • 8 ounces salmon filet, cut into 1-inch pieces
  • 8 ounces red snapper or halibut filet, cut into 1-inch pieces
  • 2 limes, juiced
  • 1 lemon, juiced
  • 2 cups plum tomatoes, cut to 1/2-inch pieces
  • 1 fresh jalapeno, seeded and minced
  • 1/2 cup red bell pepper, diced small
  • 1/2 cup green pepper, diced small
  • 2/3 cup red onion, thinly sliced into quarter moons
  • 2 tablespoons cilantro chopped
  • 2/3 cup extra virgin olive oil
  • sea salt or kosher salt
  • freshly ground black pepper
  • 2 sheets matzo crumbled large (divided)
  • 1 12- ounce package mixed field greens



1 Place fish in a glass bowl with lime and lemon juices. Tightly cover with plastic wrap.
2 Refrigerate 6 -10 hours, stirring occasionally.
3 Drain and discard juices. Set fish aside.
4 One hour before serving:
5 In a medium sized bowl combine the tomatoes, jalapeno and bell peppers with the onion and cilantro. Pour in the olive oiand season with salt and pepper.
6 Add in half the crumbled matzo and the reserved fish. Using a rubber spatula, gently mix to evenly combine.
7 Cover tightly with plastic wrap and return to the refrigerator for one more hour.
8 Remove from refrigerator, adjust seasonings and carefully fold in the remaining crumbled matzo. Serve chilled on a bed of mixed field greens.

Source: Jeff Nathan

About Alison and Jeff Nathan


Chef Jeff Nathan is the executive chef of The Abigael’s Group, which includes Abigael’s on Broadway and the Green Tea Lounge. He is also the author of two popular cookbooks, Adventures in Jewish Cooking and Jeff Nathan’s Family Suppers. At his restaurants, and on his acclaimed public television series, New Jewish Cuisine, Chef Nathan emphasizes the flavors of modern America while strictly observing the laws of kashrut. Along with his wife Alison, Chef Nathan is setting a new standard for kosher cooking with his innovative dishes and creative presentations. Find out more at Abigaels.com

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