Ceviche with Pomegranate

by the chef Atalya Ein Mor

 

makes approximately 4 servings

For the ceviche:

Ingredients:
2 fish fillets, without skin (can use tuna, grouper, or other fish to your liking)
1 Lemon, juiced
½ purple onion
½ cup walnuts, shelled and chopped
1 tablespoon dried cranberries or blueberries
¼ cup chives, chopped
¼ cup cilantro, chopped
Seeds from ½ pomegranate
1 tablespoon sesame oil
1 teaspoon olive oil
salt and white pepper to taste

 

Preparation:
- Cut the fish into small cubes and let them marinate in the lemon juice for 5 minutes
- Strain out the lemon juice, place the fish into a bowl and add the remaining ingredients, mix it all up and season with salt and pepper to taste.

 

FOR THE AVOCADO SALAD

Ingredients:
1 large ripe avocado
1 clove garlic, finely chopped
1 lemon, juiced
salt
black pepper

 

Preparation:
- Cut the avocado into small cubes and place into a bowl
- Mix together all the remaining ingredients with the avocado

 

 

PUTTING IT ALL TOGETHER
- Create a large ring with the avocado salad, fill this ring with the ceviche. You can finish the dish with a little zest from the lemon if you desire.

 

 

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