Category: Fish

Simanim Ceviche

Believe it or not, I used to be that person who only ordered vegetables rolls at sushi spots, which eventually gave way to tempura rolls, but I was NOT into raw fish. It wasn’t the idea of it, more the texture for me – and I credit ceviche for being my gateway to loving sashimi! The beauty of ceviche is that the fish is “cooked” with acid (usually lime juice), which firms up the fish and changes the texture completely – the longer it sits, the more “cooked” it will be (overnight and it’s flaky!).  Now, I can’t get enough of raw fish – pass me the omakase, and it’s all due to this recipe.

While traditional ceviche uses lime juice, I incorporate all the citrus juices for an unbelievable marinade that’s loosely inspired by Peruvian Tigers Milk. In honor of Rosh Hashanah, I incorporate several simanim or symbolic foods including apple, pomegranate, leek and honey. The resulting dish is a textural dream and flavor explosion.

Wishing you a Happy & Sweet New Year!

Simanim Ceviche
YIELD: 6 appetizer portions

1 lb sushi grade salmon, diced small (may sub tuna or any flaky white fish)
⅓ cup leek, white party only, thinly sliced
1 jalapeño, seeds and veins removed, thinly sliced
Handful chopped cilantro
1 small green apple, peeled and diced small
½ cup pomegranate seeds

For marinade:
2” chunk of ginger
1 large clove garlic
Handful cilantro stems
1/4 c lime juice
2 tbsp each lemon, grapefruit and orange juice
1 tsp honey
Kosher salt and pepper, to taste

To prepare the ceviche, place the marinade ingredients into a blender or food processor and blend until smooth. Pour the mixture through a fine mesh sieve and discard the solids.

In a large bowl, combine the salmon, leek, jalapeno, apple, pomegranate and cilantro. Pour the marinade over the mixture 30 minutes – 1 hour before serving and stir to incorporate.

Serving suggestions: dip the rim of a glass in citrus juice and tajin. Fill with ceviche.

PREPARE AHEAD: Prepare the marinade and store in a container in the fridge. Prep the ceviche ingredients and store in separate containers (you might want to dice the apple fresh so it doesn’t brown). Combine the ceviche ingredients into a large bowl, pour the marinade on 30 minutes – 1 hour before serving.

Related Recipes:

apple honey mustard salmon
simanim carpaccio
simanim roundup

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Panko Crusted Salmon with Almond Butter Sauce

Following the popularity of this cucumber salad, I knew I wanted to incorporate the dressing into other dishes, you just want to eat it with a spoon. I added it to broccoli salad, pasta salad, and this salmon – which I topped with nori panko crumbs that really takes it over the top! Perfect for the upcoming holidays, and even better with a side of fresh cucumber salad!

Panko Crusted Salmon with Almond Butter Sauce

1 side of salmon fillet
1/4 cup Liebers creamy almond butter
1 large clove garlic
1” piece of fresh ginger
2 tsp Goldbaum’s coconut aminos (may sub soy sauce)
Juice of 1 lime
1 tsp Liebers honey
kosher salt to taste
2 scallions, chopped

Panko:
1/2 cup Liebers plain panko crumbs
2 tbsp toasted black and white sesame seeds
4 sheets toasted salted nori snacks (or 1 sheet regular nori, toasted)
1/8 tsp Liebers red pepper flakes
Kosher salt, to taste

Method:

Preheat oven to 425 degrees. Place the side of salmon on a parchment lined baking sheet.

In a small bowl, add the almond butter. Using a microplane, grate the garlic and ginger into the bowl. Add the coconut aminos, lime juice, honey and salt and whisk to combine.  Brush the mixture onto the salmon.

In a medium bowl, combine the panko ingredients. Crush with your hands until the nori is incorporated well into the panko crumbs. Sprinkle the mixture generously over the salmon.

Bake for 18-20 minutes, or until the fish is opaque and flakes easy with a fork.

VARIATION: you may replace the almond butter with peanut butter, miso paste or tahini paste. You may need to add a bit of water if the consistency is too thick.

Related Recipes:

chili lime crispy salmon
sweet chili broccoli salmon
honey sriracha salmon

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The Best Tuna Salad

I’ll always be a tuna girl, I can eat it every day of the week (and I would if not for mercury!). I’m always dressing it up different ways – but the key is really to add all the fixings! Too many people just stir in mayo and it needs more! Something crunchy, something oniony, something creamy, something spicy and something sweet!

1 6oz. cans solid albacore tuna, packed in water
2 tbsp finely chopped red onion
1/2 rib celery, finely diced
2 tbsp golden raisins
2 tbsp mayonnaise
2 tsp Dijon mustard
1 tsp fresh squeezed lemon juice
Kosher salt, to taste
Freshly ground black pepper, to taste

Method:

Drain tuna well and using gloves, “grind” the tuna with your fingers. Add the remaining ingredients and mix to combine. Serve in lettuce cups in a bagel!

Related Recipes:

Fricassé Tuna Salad
tuna couscousotto
puttanesca tuna salad

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Garlic Bread Halibut

If you find yourself having leftover sourdough and fresh fish filles (try saying THAT ten times fast) you KNOW you wanna get in on this new recipe!

To view the reel on Instagram click here.

Garlic bread halibut

2 fillets halibut or any flaky white fish
1 slice sourdough, blitzed until crumbly
1/2 stick butter
2 large cloves garlic, minced
2 tbsp chopped fresh parsley
1/4 tsp dried oregano
Pinch of red pepper flakes
Kosher salt and pepper, to taste

Method

Preheat oven to 425°. In a skillet melt the butter over low heat and add the garlic. Sauté until fragrant, but not browned. Remove from the heat and serve in the breadcrumbs, parsley, oregano, red pepper flakes, and salt.

Season the halibut with salt and pepper and top generously with bread crumb mixture. ‏ Bake for 15 to 18 minutes or until fish is opaque and flakes easily with a fork.

Related Recipes:

Old Bay Fish Tacos
How To Build A Fish Board
Fish Tacos with Savory Plantain Tortillas


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Fricassé Tuna Salad


When salad Nicoise meets the Tunisian Fricassé sandwich, you get the most satisfying meal in-one!

The salad is perfect for Shabbat lunch, or Chol Hamoed meals (Pesach is coming, ahhh!!!)

To view the reel on Instagram click here.

Fricassee Tuna Salad

Bunch of arugula
Grape tomatoes
Baby Yukon Gold potatoes, boiled until fork tender, sliced
Baby cukes, Quartered lengthwise
Hard boiled eggs, quartered
Yellowfin tuna packed in olive oil (oil reserved)
2 tbsp capers
Zaatar, for topping
Fresh parsley

Harissa dressing:
Oil from the tuna jar
Zest and juice of half a lemon
1 to 2 tablespoons harissa
Salt and pepper to taste

Method:

Related Recipes:

Puttanesca tuna Salad
Israeli Style Tuna Salad
Tuna Salad With A Twist
Tunisian-Style Tuna Nicoise Salad

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