Vered's Israeli Cooking

Ceviche-tabbouleh salad

Vered Guttman

tabbouleh ceviche

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Two summer favorites, one South American, the other Arab, are mixed here for one fun salad. And in a very Israeli manner drizzled with tahini dressing on top. This combination is a good example of how the new Israeli cuisine works.

Ceviche-tabbouleh salad
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Ceviche-tabbouleh salad

Recipe by Vered GuttmanCourse: Appetizers, SaladsCuisine: Israeli, Jewish, ArabDifficulty: Easy
Servings

6

servings
Prep time

20

minutes

You can use tilapia or another firm fish like mahi mahi or sea bass.
If possible, use Persian (or Israeli) cucumbers with skin on. 
Fine bulgar (known also as bulgar #1) is available at Whole foods and at Middle Eastern and Kosher supermarkets.

INGREDIENTS

  • ¾ cup fine bulgar wheat

  • ¾ cup water

  • 3 tilapia fillet (about 12 oz.)

  • Juice of one lemon (about 4 tablespoons)

  • 12 cherry tomatoes, halved

  • 3 Persian cucumbers, skin on, diced

  • 5 green onions, chopped

  • 1/4 red onion, finely chopped

  • 2 cups chopped parsley or cilantro

  • 1 cup chopped mint

  • ½ Serrano, seeded and chopped

  • 4 tablespoons olive oil

  • 1 tablespoon sumac

  • Salt to taste

  • For the tahini dressing (optional)

  • ⅓ cup cold water

  • ⅓ cup fresh lemon juice

  • ½ cup tahini paste

  • Salt to taste

DIRECTIONS

  • Put the bulgar wheat in a large bowl and cover with ¾ cup water. Mix and make sure all the bulgar is covered in water. Let bulgar rest for 20 minutes to absorb the water.
  • Cut the tilapia to 3/4 inch cubes, Put in a bowl, mix wth lemon juice, cover bowl with plastic wrap and put in the fridge for 30 minutes.
  • In the meantime make the tahini dressing (optional.) Whisk water, lemon juice and tahini in a large bowl until smooth and creamy, about 2 minutes. Add more water if you want to make it thinner. If the raw tahini in the jar has hardened and is hard to whisk by hand, you can use a blender or a food processor to prepare the dressing. Add salt to taste. Tahini keeps in a sealed container in the fridge up to a week.
  • Take the tilapia out of the fridge, add to bulgar together with the lemon juice, then mix in the vegetables and herbs. Add olive oil,sumac and salt to taste.
  • Serve with a drizzle of tahini dressing on top, or in a bowl on the side.
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