Name: Matzo Ceviche
Ingredients: 8 ounces salmon filet (cut into 1-inch pieces); 8 ounces red snapper or halibut filet (cut into 1-inch pieces); 2 limes (juiced); 1 lemon (juiced); 2 cups plum tomatoes (cut to 1/2-inch pieces); 1 fresh jalapeno (seeded and minced); 1/2 cup red bell pepper (diced small); 1/2 cup green pepper (diced small); 2/3 cup red onion (thinly sliced into quarter moons); 2 tablespoons cilantro chopped; 2/3 cup extra virgin olive oil; sea salt or kosher salt; freshly ground black pepper; 2 sheets matzo crumbled large (divided); 1 12- ounce package mixed field greens

Matzo Ceviche

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Servings

Ingredients

8 ounces salmon filet cut into 1-inch pieces
8 ounces red snapper or halibut filet cut into 1-inch pieces
2 limes juiced
1 lemon juiced
2 cups plum tomatoes cut to 1/2-inch pieces
1 fresh jalapeno seeded and minced
1/2 cup red bell pepper diced small
1/2 cup green pepper diced small
2/3 cup red onion thinly sliced into quarter moons
2 tablespoons cilantro chopped
2/3 cup extra virgin olive oil
sea salt or kosher salt
freshly ground black pepper
2 sheets matzo crumbled large divided
1 12- ounce package mixed field greens

Instructions

Preparation

1 Place fish in a glass bowl with lime and lemon juices. Tightly cover with plastic wrap.2 Refrigerate 6 -10 hours, stirring occasionally.3 Drain and discard juices. Set fish aside.4 One hour before serving:5 In a medium sized bowl combine the tomatoes, jalapeno and bell peppers with the onion and cilantro. Pour in the olive oiand season with salt and pepper.6 Add in half the crumbled matzo and the reserved fish. Using a rubber spatula, gently mix to evenly combine.7 Cover tightly with plastic wrap and return to the refrigerator for one more hour.8 Remove from refrigerator, adjust seasonings and carefully fold in the remaining crumbled matzo. Serve chilled on a bed of mixed field greens.
Source: Jeff Nathan