Pacific Cod Ceviche

Name: Pacific Cod Ceviche
Total time: 8 min
Ingredients: 1 1/2 pounds very fresh Pacific cod; 1 1/2 to 2 cups fresh lime juice; 1 red or white onion, sliced, soaked for 5 minutes in cold water, then drained and rinsed; 2 large garlic cloves, minced; 2 jalapeño or Serrano chilies, minced seeds and membranes removed for a milder ceviche; Salt; freshly ground pepper; 1 ripe but firm Hass avocado, diced; 3 tablespoons extra virgin olive oil; 1/2 cup chopped cilantro (1 bunch); 5 radishes, sliced; 1 head Bibb lettuce or 5- or 6-ounce bag baby spinach for serving

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Total: 8 hours

Servings: 7

Author : Martha Rose Shulman

cod lime juice serrano chili

Instructions

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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.

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