Ceviche in Israeli
by Editorial Staff
The recipe for Jewish ceviche – half pickled, half salted salmon in orange and lemon juice – mixes several different culinary traditions.
Ingredients
- 1 kg salmon
- 1 tablespoon. a spoonful of sea salt (large!)
- 1 tablespoon. a spoonful of sugar
- juice of 1 orange mixed with the juice of ¼ lemon
Directions
- Remove the bones carefully and cut the fish into small pieces. Fold into the container.
- Add salt and sugar and mix well. Squeeze orange and lemon juice, mix and pour over fish. Leave in the refrigerator for a few hours.
- Salmon prepared in this way can be served separately – as an alternative to salted fish, and as part of various salads and sandwiches.
Enjoy your meal!
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