Name: Salmon Ceviche Stuffed Avocados
Prep time: 10 min
Total time: 10 min
Ingredients: 4 ripe avocados; 8- ounce sushi-grade salmon fillet (cut into 1-inch cubes ); 1 Persian cucumber (finely diced); ⅓ cup pomegranate seeds; 1 jalapeño (seeded and finely diced); Juice of 2 limes; ¼ cup minced shallots; 2 teaspoons grated fresh ginger; 2 teaspoons honey; 2 teaspoons extra virgin olive oil; 1 teaspoon kosher salt; ¼ cup chopped chives; Garnish: pomegranate seeds and chopped chives

Salmon Ceviche Stuffed Avocados

Try something new for your Shabbat first course. This ceviche comes together quickly, but needs some time in the refrigerator for all the flavors to meld together. If you like more heat, you can use your favorite spicy pepper in place of the jalapeño.

Find more salads to complement your avocados, Stuffed Avocados.

Salmon Ceviche Stuffed Avocados

Prep Time 10

Total Time 10

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Servings

Ingredients

4 ripe avocados
8- ounce sushi-grade salmon fillet cut into 1-inch cubes
1 Persian cucumber finely diced
⅓ cup pomegranate seeds
1 jalapeño seeded and finely diced
Juice of 2 limes
¼ cup minced shallots
2 teaspoons grated fresh ginger
2 teaspoons honey
2 teaspoons extra virgin olive oil
1 teaspoon kosher salt
¼ cup chopped chives
Garnish: pomegranate seeds and chopped chives

Instructions

In a medium bowl, combine salmon, cucumber, pomegranate seeds, jalapeño, lime juice, shallots, ginger, honey, evoo, salt, and chives. Store, covered in the refrigerator for up to 24 hours.
Slice avocado in half and remove pit. Fill with chilled ceviche mixture.
Garnish with more pomegranate seeds and chopped chives. Serve immediately.