Ceviche with Horseradish Cream
This post is sponsored by Mariano’s. You can get great Kosher for Passover products at Mariano’s, including fresh & grilled fish and meat, and everything you need for Ceviche with Horseradish Cream!
Coming up with Ceviche with Horseradish Cream
I’ve been fortunate to work with Mariano’s in the past, and when they asked me to develop a recipe and media for Passover I was incredibly excited to do it! I spent some time thinking about what makes Mariano’s stand out in comparison to other stores with Kosher markets. What immediately comes to mind is their Kosher for Passover fresh fish and meat department, where you can get either grilled to perfection too. I knew that whatever recipe I came up with had to incorprate one of those highlights.
It all began with the Taly’s…
We’ve been blessed to have young college age and young professionals pass through our home on their way to becoming “real adults”. One young lady, Taly, came to us as a college student and has continued to bless us with her new husband (we call the pair “The Taly’s”) for Shabbat meals and football nights. It turns out that Taly is from South America, and where she comes from they eat ceviche all the time.
I hadn’t really been familiar with ceviche before Taly. Knowing that I’m always interested in new foods, Taly adamantly insisted that I would love ceviche and she would come over at some point to make Tilapia Ceviche – which is what they eat where she’s from.
It never happened.
We both got busy and life sped by. But…
Ceviche and Mariano’s
When Mariano’s called, I had a ceviche epiphany! Using the freshest Mariano’s Kosher Fish Department Sea Bass (or tilapia) I could make an awesome ceviche that would be Kosher for Passover. Not only that, but I could make an accompanying horseradish cream that would be perfect for the holiday.
Not only that, but since we all love to eat horseradish at our Seder meals, horseradish would be on hand. Additionally, there is a limit to how much gefilte fish people can possibly eat on Passover, so Ceviche with Horseradish Cream is a great alternative.
How to Make Ceviche with Horseradish Cream
There were a few things that important to know when making Ceviche with Horseradish Cream.
Cooking fish in acid
I was a little skeptical about the whole “cooking fish in acid” thing. I know it’s a thing. I just wasn’t convinced.So I went to Google University (a.k.a did a Google Search) and found that it really does work. Shocking, I know!There does need to be a ratio of acidic liquid, like lemon/lime juice, to the fish and the fish needs to “cook” for at least 12 minutes. I found that there was a good color change to indicate the fish was sufficiently cooked at somewhere between 45 and 60 minutes. It may just have been me being overly cautious, but I rather be overly cautious than make the people eating my food ill.
One more interesting tidbit to consider…
There may be an issue with preparing ceviche on Shabbat as it could be considered cooking. This wouldn’t be an issue on the holiday (as you can cook then). Make sure to talk to your local Rabbi to determine what is right for you.
Which fish to choose
While the Taly’s spoke very highly of tilapia ceviche, I was unsure. I haven’t always had great luck with tilapia. It can taste “dirty” if it’s not fresh and that certainly isn’t a flavor you want in your ceviche. Dear Social Media Guy strongly recommended using Sea Bass. He said it’s a high quality fish and is often used in ceviche.
So…what did I do? I bought them both at Mariano’s Kosher fish department. Both fish looked fresh and delicious and it was an opportunity to try them and compare the two.
However, if you’re on a seriously strict budget then go with the tilapia. The Sea Bass, while worth it, was on the pricy side.
Making the Horseradish Cream
I’m looking forward to making Dad’s horseradish this year, and have already put up the beets to make the “Rossel” (fermented beet juice) that goes into a good horseradish. This stuff is powerful. Selfishly I wanted to include it in this recipe as a nod to my father (z”l). Passover was by far his holiday and he really went out of his way to make it special.
This one’s for you Dad.
The rest of the ingredients in Ceviche with Horseradish Cream
It was incredibly simple to get all the ingredients needed to make Ceviche with Horseradish Cream at Mariano’s. One stop shopping is a big bonus. The produce was fresh and pretty, there were my favorite Yehuda gluten free matzo crackers and Kosher for Passover mayonnaise stocked on the shelf, and there was a pretty good selection of ready made red horseradish in the refrigerated section.
Here’s the recipe for Ceviche with Horseradish Cream
I was happy by how simple the recipe for Ceviche with Horseradish Cream turned out. It’s important to buy the best quality fish you can and compliment it with excellent fresh produce. This recipe is Kosher for Passover and great year round too.
Ceviche with Horseradish Cream
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 Minutes
- Yield: 6 healthy servings
- Category: Appetizer
- Method: Cooking
- Cuisine: Gluten Free
- Diet: Kosher
Description
Ceviche with Horseradish Cream Sauce is bursting with color and loaded with fresh, healthy ingredients and is perfect for Passover. I got all mine at Mariano’s! You can use fresh Sea Bass or tilapia for this recipe – just get the freshest and best fish you can. It does make a difference! Ceviche with Horseradish sauce is a great remedy for the “I’ve had too much gefilte fish” blues!
Ingredients
For the Ceviche
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1-pound fresh sea bass or tilapia (skin removed), cut into 1/2 inch cubes
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1/2 cup fresh lime juice
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1/4 cup fresh lemon juice
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1/2 cup red pepper, diced (around 1/2 cup)
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2 Roma tomatoes, diced (around 1 cup)
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1 red radish, very thinly sliced and cut into half moons
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1/4 cup green onion, sliced
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1/4 teaspoon crushed red pepper
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1 teaspoon kosher salt
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1 teaspoon granulated sugar
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1 large avocado, peeled, pit removed and diced
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1/4 cup fresh cilantro, chopped
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3 tablespoons extra virgin olive oil
For the Horseradish Cream
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1/4 cup mayonnaise
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1/4 cup red bottled horseradish
To Finish
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Mixed greens
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Cilantro
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Lime wedges
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Kosher for Passover crackers
Instructions
For the Ceviche
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Place the fish in a large bowl. Toss with the lime and lemon juice. Add in the red pepper, tomatoes, radish, green onion, crushed red pepper, salt and sugar.
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Stir to coat completely. Tightly seal and refrigerate for an hour, stirring every 15 minutes to evenly coat the fish.
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Remove from the refrigerator and add the avocado, cilantro and olive oil. Stir to combine.
For the Horseradish Cream
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In a small bowl, whisk together the mayonnaise and the horseradish.
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Refrigerate covered until ready to use.
To Finish
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Place a bed of mixed greens on individual plates. Spoon a serving of the Ceviche over the greens.
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Serve with garnished with additional cilantro, lime wedges, and Kosher for Passover Crackers.
Equipment
Pyrex 8-piece 100 Years Glass Mixing Bowl Set (Limited Edition) – Assorted Colors Lids
Buy Now →Notes
You can make this recipe with either Sea Bass or tilapia. The Sea Bass is better but can be pricey. If you do get tilapia make sure it’s fresh, otherwise it can negatively impact the taste of the ceviche.
While the recommended time to “cook” the ceviche is at least 12 minutes, I let it rest in the refrigerator for an hour. Sources say that if you leave it for more the fish can “overcook”. I had some leftovers the following day and it was delicious. I guess I like overcooked fish…
There is some question as to whether ceviche can be prepared on Shabbat as it may be considered “cooking”. I am NOT your local Rabbi. Please make sure to ask yours to ensure that you do what is right for you.
Nutrition
- Serving Size:
- Calories: 277
- Sugar: 4 g
- Sodium: 367.8 mg
- Fat: 24.9 g
- Saturated Fat: 3.8 g
- Carbohydrates: 11.7 g
- Fiber: 4.2 g
- Protein: 5.9 g
- Cholesterol: 18.3 mg
Thank you Mariano’s for sponsoring this post!
Here are More of my favorite Passover Recipes
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