Sunday, April 05, 2020

Serve a refreshing salmon ceviche with fresh baked flatbread and your guests will ooh and ahh over this composed fresh, summery appetizer. Recipe courtesy of CKCA Chef Instructor Shlomo Schwartz of Your Soul Kitchen. For more recipes, visit http://www.kosherculinaryarts.com.


1 pound fresh salmon

1 small red onion, small dice

1 small bulb fennel, stems and core removed

1 small mango, small dice

1 celery stem, top and leaves removed

2 sprigs cilantro, stems removed (optional)

2 sprigs parsley, stems removed

2 scallions

Juice of 2 limes

2 tablespoons olive oil


2 tablespoons tahini paste

3 tablespoons water

2 tablespoons plain yogurt


Small bunch of chives for garnish


1) On a clean working surface dice the salmon into small even cubes and place in a bowl. Add the juice of two limes, mix, cover and place in the fridge for about 15-20 minutes. The longer it sits the more cured it will be become.

2) On a mandoline or with a sharp knife, shave thin slices of fennel. With a vegetable peeler, peel thin stripes of the celery (the first layer of stripes are garbage). Chiffonade the cilantro and parsley. Dice the scallions and red onions. Cut the mango into small cubes. Add all of these ingredients to the fish and mix well. Cover and return to the fridge.

3) In a small bowl combine the tahini paste, water, olive oil and yogurt. Add an extra 1-2 tablespoons of water if needed (we want it to be a bit liquidly). Season with salt and pepper to taste.

4) Place some of the fish and herb mixture in a small bowl or plate and drizzle some of the dressing over it. Garnish with chives and serve immediately.