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
- 1-pound fresh sea bass or tilapia (skin removed), cut into 1/2 inch cubes
- 1/2 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 1/2 cup red pepper, diced (around 1/2 cup)
- 2 Roma tomatoes, diced (around 1 cup)
- 1 red radish, very thinly sliced and cut into half moons
- 1/4 cup green onion, sliced
- 1/4 teaspoon crushed red pepper
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1 large avocado, peeled, pit removed and diced
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons extra virgin olive oil
For the Horseradish Cream
- 1/4 cup mayonnaise
- 1/4 cup red bottled horseradish
To Finish
- Mixed greens
- Cilantro
- Lime wedges
- 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
