Passover Seafood Charoset

This Seafood Charoset is a fresh, modern twist on the traditional Passover dish, reimagined with sustainably sourced white fish in place of shellfish to keep it kosher for Passover.

The mild fish is gently “cooked” in a zesty marinade of citrus, spices, and honey, capturing the sweetness and symbolic depth of Charoset while transforming it into a bright, ceviche-inspired appetizer or light main course.

Whether for a spring gathering or a holiday Seder, this dish offers a vibrant new way to celebrate familiar flavors!

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Preparation Time: 15 minutes (plus 30 minutes marinating time)

Serves: 4

Ingredients:

• 1 lb (450g) firm white fish fillets (such as tilapia, cod, or halibut), chopped into bite-sized pieces

• 1/2 cup fresh lime juice (about 4 limes)

• 1/4 cup fresh orange juice (about 1 orange)

• 2 tablespoons apple cider vinegar

• 1 tablespoon honey

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/2 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• 1 small red onion, finely chopped

• 1 small apple, peeled and finely diced (use a sweet variety like Fuji or Gala)

• 1/4 cup fresh parsley, chopped (plus extra for garnish)

• 2 tablespoons fresh mint, chopped (for garnish)

• 1/4 cup pomegranate seeds (optional, for garnish)

• Matzo Crackers or Broken Matzo pieces (optional, for garnish)

Method:

1. Prepare the Fish:

• Place the chopped white fish in a medium glass or non-reactive bowl. Pour the lime juice, orange juice, and apple cider vinegar over the fish. Stir gently to coat, ensuring all pieces are submerged. Cover the bowl and refrigerate for 30 minutes to allow the citrus juices to “cook” the fish.

2. Prepare the Charoset-Inspired Sauce:

• While the fish marinates, prepare the dressing. In a separate small bowl, whisk together the honey, cinnamon, ginger, salt, and black pepper. Adjust the sweetness or spices to your liking, keeping in mind the balance of flavors typical of Charoset.

3. Add Fresh Ingredients:

• After the fish has marinated for 30 minutes and has turned opaque (indicating it’s fully “cooked” in the citrus), add the finely chopped red onion and apple to the bowl. Stir gently to combine.

4. Finish the Ceviche:

• Drizzle the Charoset-inspired sauce over the fish mixture, tossing everything together gently. Add the fresh parsley and mix to combine.

5. Serve:

• Serve the Seafood Charoset chilled, garnished with fresh mint leaves and pomegranate seeds for a burst of color and sweetness.

Tips:

• You can make this dish a few hours ahead of time to allow the flavors to meld, but be careful not to marinate the fish for too long, as it could become overly tough.

• For a more complex flavor, you can swap in other fruits like diced pear or add a dash of white wine to the marinade.

• The pomegranate seeds are optional but add a beautiful pop of color and sweetness that complements the fish and citrus.