Festive Sea Bass Ceviche Recipe for Rosh Hashanah

This recipe offers a light and festive appetizer for Rosh Hashanah, incorporating symbolic ingredients of the holiday. The dish combines tender fish with crisp apple and bursting pomegranate seeds for a refreshing start before heavier main courses.

To prepare the ceviche, you will need 300 grams of very fresh sea bass fillet (such as European bass, gilt-head bream, or meagre), skinless and boneless, cut into small cubes (1cm x 1cm). Also required are one green Granny Smith apple, diced very small with skin on, half a cup of red pomegranate seeds, half a small red onion finely chopped, a handful of chopped cilantro or mint, the juice of one large fresh lemon, and three tablespoons of quality olive oil. Atlantic salt and ground black pepper are used for seasoning. For those who enjoy a mild spice, half a green chili pepper, thinly sliced, can be added as an option.

The preparation involves mixing the cubed fish, apple, red onion, pomegranate seeds, and herbs in a wide bowl. Five minutes before serving, add the olive oil, lemon juice, salt, and optional chili. Gently mix to avoid crushing the fish, then taste and adjust seasoning with more lemon or salt if needed. The ceviche is best served in small martini glasses or on a flat plate, garnished with mint leaves.