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Recipe Collection

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Chilean Sea Bass, Prickly Pear and Mint Ceviche

Chilean Sea Bass, Prickly Pear and Mint Ceviche Related:   appetizers, fish, gluten-free, Israel & Middle East, low-fat, pareve, Rosh Hashanah, Shabbat, Sukkot, Tu b'Shevat

Prep time: 15–25 mins

Cook time: None

Yield: 4 servings (as a first course)


  • 1 pound skinless Chilean sea bass (or any firm white fish)
  • ¼ cup fresh lime juice
  • 4 prickly pears
  • 2 small cucumbers, skin on, chopped
  • ½ red onion, finely chopped
  • ½ Serrano pepper, seeded, thinly sliced
  • 2 tablespoons mint leaves, chopped
  • Kosher salt to taste
  • A good drizzle of olive oil


  • Pat the fish dry and cut into ½-inch cubes. Mix with lime juice in a bowl, cover and refrigerate while the rest of the ingredients are prepared.
  • Cut off the ends of the prickly pears and make a lengthwise slit through the skin. Peel off and discard the skin. Cut into ½-inch cubes. Add prickly pears, cucumbers, red onion, pepper and mint to the fish and mix well. Add salt to taste, drizzle with olive oil and serve.

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