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My husband frequently has some friends over for Kiddush before our Shabbos seudah, and I typically prepare an elaborate fish board, which includes seared salmon and fresh tuna presented with several garnishes. I recently added this fresh, lemony ceviche to the mix, and I knew it was a keeper when the board was literally scraped clean!
1 pound (450 gram) sushi-grade salmon fillet, diced
1 avocado, diced
2 tablespoons jalapeƱo pepper, finely diced
2 tablespoons chopped fresh cilantro
2 tablespoons Gefen Sesame Oil
2 tablespoons finely diced red onion
zest and juice of 1 lemon
2 teaspoons toasted sesame seeds
1/8 teaspoon salt
Combine all ingredients, mixing gently. May be prepared up to 24 hours in advance.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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