Thekgourmet
sher
JULY 2015
By Gabriella Tobias, recent graduate of the Center for Kosher Culinary Arts in Brooklyn, New York
While studying, this became my favourite dish. It is one of those dishes that
sound strange until you make it. My entire class was very sceptical about this dish
until we tried it (after a bit of bullying from the chef) and, as it turned out, we all loved it. So, give it a bash,
you might be surprised! The most important thing to remember when making this is to keep the fish cold at
all times until you serve it.
INGREDIENTS
200g (very) fresh white firm fish, skin
removed
1 onion finely chopped
1 jalapeño pepper finely chopped (if you
like hot food, then leave the seeds in; if
not, remove them)
2 ripe, fresh tomatoes
Juice from one lemon and a bit extra
½ teaspoon cumin
Salt and pepper to taste
52 JEWISH LIFE
ISSUE 86
METHOD
Cut the fish into bite-sized pieces (about the size of your thumbnail). Put it into a bowl
and squeeze the lemon juice over it – you want to just cover the fish but not drown it.
Place in the fridge for about two hours. The fish will turn white. While you are waiting,
you can cut up the onion, pepper and tomatoes. When the fish is done, add in a bit more
lemon juice and the rest of the ingredients. Add salt and pepper to taste. Refrigerate until
ready to serve. Serve with corn chips or crackers. It can be refrigerated overnight.