Chef Benjamin Gevirtz Shares Easy Salmon Ceviche Recipe for Tisha B'Av Meals

Chef Benjamin Gevirtz from a Jerusalem catering service offers a simple and refreshing salmon ceviche recipe ideal for the Tisha B'Av period, which many observe by avoiding meat. In an interview with Kol Barama radio, Gevirtz emphasized the versatility of fish dishes, stating, "You can make seafood dishes of any kind; seafood is truly a whole world." He presented a colorful salmon ceviche served inside a hollowed pineapple, highlighting its impressive appearance and taste as suitable for Shabbat or family meals during the nine days.

Gevirtz explained that the key to the dish is fresh ingredients and precise cutting, recommending small, uniform cubes and fresh fish. The dish can be prepared in advance and refrigerated for several hours before serving. He also discussed the popular trend of pairing fish with tropical fruits like pineapple or mango, noting that the sweet and sour flavors of the fruit complement the delicate salmon, creating a unique flavor balance. "The pineapple is sweet and sour, and the salmon absorbs these flavors along with the mint, producing a new taste," he said.

The recipe calls for one pineapple, fresh salmon cut into small cubes, finely chopped red onion, fresh mint, olive oil, lemon juice, and salt. Preparation involves halving and hollowing the pineapple, dicing its flesh, mixing it with the salmon, onion, and mint, seasoning with olive oil, lemon juice, and salt, then gently combining and serving the mixture back in the pineapple halves.

This dish offers a creative, meat-free option for the nine days, combining ease of preparation with a festive presentation and fresh, balanced flavors.