Cooking class at Cafe Crespo Cooking School in Oaxaca, Mexico

“Gefilte” Ceviche


Many people just don’t like gefilte fish, especially the jarred commercial stuff. If you live where there is fresh fish and great produce, like, say LA, you can make what most people do like: ceviche. Gefilte means “stuffed.” Here, the fish is stuffed beneath a smooth avocado puree. This recipe, adapted from Casa Crespo in Oaxaca, uses far less fish than gringo versions, so is lighter and less fish-intensive.

Gefilte Ceviche

½ lb halibut fillet or sea bass fillet or red snapper fillet, cut into ½ in cubes*

1 ½ cups fresh-squeezed lime juice

2 ripe tomatoes, chopped

½ cup chopped onion

1/3 cup chopped fresh cilantro

3 pickled jalapeño chilies, chopped

1/3 cup green olives, chopped

1/3 cup capers, chopped

½ teaspoon dried oregano

½ teaspoon salt

½ teaspoon ground black pepper

1/3 cup olive oil

Topping:

1-2 ripe avocados, cubed

1 t. fresh lime juice

1/2 t. salt

cilantro for garnish.

 

Place the fish in a glass bowl, cover with the lime juice and marinate at room temperature for ½ an hour up to two hours.

Chop the tomatoes, removing the seeds. Place in a large glass bowl, add the onion, cilantro, chilies, olives, capers, pepper, salt, oregano and olive oil and combine.

Rinse the fish 3 times in cold water. Add the fish to the tomato mixture. Add more salt and pepper if needed.

To make the topping, combine avocados with salt and lime juice. Puree in blender or by hand, adding just enough water to make a thick smooth puree.

To serve, fill a pretty glass or ramekin with some ceviche. Top with  pureed avocado. Using the back of a knife or spatula, smooth over top to “seal” glass. Garnish with a cilantro leaf.

*If you can’t find fresh, high quality ocean fish, do not make this. Do not use cod, swordfish or other species prone to parasites.

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