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Ceviche with Pickled Beets and Creamy Avocado

ceviche with pickled beets

For those of you who will be traveling and keeping kosher, we have a great recipe for a ceviche that can be made in your hotel room. The only equipment you need is a cutting board, bowl, and knife. This recipe was inspired by a desire to create a colorful, simple appetizer that incorporated different textures--crunchy, bright red, sweet and sour beets, a fresh, white, slightly chewy fish, and a smooth, creamy, green avocado puree.

  • Duration
  • Prep Time
  • 4-6 ServingsServings


  • 1-2 filets very fresh fish of your choosing, without skin (we used merluza)
  • 1 beetroot
  • 1 ripe avocado
  • 3 cloves garlic, minced, divided
  • Juice of 1 lemon, divided
  • 1 tsp apple cider vinegar (most rabbis accept that this is kosher worldwide. Check with yours)
  • salt and pepper
  • optional: chopped herbs


For fish: Cut into small cubes. Place in bowl and add half of the lemon juice, garlic, and salt and pepper to taste. Add fresh chopped herbs, such as parsley, chives, or cilantro, as desired. Cover and place in fridge for 1-3 hours.

For beets: Peel and chop into small dice. Place in bowl and add the other half of lemon juice, garlic, salt, pepper and a teaspoon of apple cider vinegar. Cover tightly with saran wrap, and refrigerate for up to five hours.

For avocado: When beets and fish are ready, peel and mash the avocado as smoothly as possible. If preparing this component at home, an immersion blender will give it the smoothest consistency. Season lightly with salt, pepper and a small squeeze of lemon juice.

To assemble, layer the beets on the bottom of a small bowl/glass. Add the fish, and top with a dollop of avocado.

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**All photos courtesy of Bracha Arnold and Nechama Jacobson**

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