Pacific Cod Ceviche

Step 1

Remove any pin bones from the fish with tweezers or needle-nose pliers. Cut the fish into 1/2-inch pieces and place in a large glass or stainless steel bowl. Add the lime juice and toss together well. Cover with plastic wrap and refrigerate for 5 to 7 hours, stirring from time to time.

Step 2

Add the onion, garlic, chilies, salt and pepper, avocado and olive oil, and stir together. Refrigerate for another hour. Shortly before serving, stir in the cilantro and the radishes.

Step 3

Line wide bowls or plates with lettuce leaves or spinach. Using a slotted spoon, spoon the ceviche over the leaves. Garnish with cilantro sprigs, and serve.