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Parve
Easy
6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
This recipe will remind you of all that is fun in the summer: sand, beach and fresh food. The key is to start with fresh, quality ingredients. Click here to watch the entire show!
1/4 pound fresh salmon
1/4 pound fresh yellow hamachi
juice of 1 orange
juice of 2 limes and the zest of 1, divided
juice of 2 lemons (or about 6 tablespoons Heaven & Earth Lemon Juice).
1 pineapple
cilantro, for garnish
Cut the fish into small, bite-sized cubes. Place in a bowl and sprinkle generously with fine sea salt.
Squeeze the orange, limes, and lemons over the cubed fish and let sit about seven to 10 minutes.
Cut the pineapple into small cubes. I like to chop the top and bottoms first, then cut off the rind until all you have left is the fruit. Slice into quarter-inch thick, then into small cubes, matching the size of your ceviche.
Once the fish is ready, mix the pineapple and ceviche together. Add cilantro and lime zest and serve.
Skill’it is a thrilling and innovative kosher cooking competition, featuring four chefs battling to impress the judges and prove their skills by meeting a series of cooking challenges.
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