Best Pacific Cod Ceviche Recipes

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COD CEVICHE



Cod ceviche image

Light, healthy and tasty..... my favorite type of food. I also did a shrimp ceviche with the same ingredients, only I boiled the shrimp in water to cook it first, chopped it and added the rest of the ingredients. Other fish you can use instead of Cod would be Halibut, Red Snapper, or Sole.

Provided by Darci Juris

Categories     Fish

Time 6h10m

Number Of Ingredients 9

1/2 lb cod filet, chopped (about 2 cups)
1 medium avocado, chopped
2 roma tomatoes, chopped
3 Tbsp red onion, diced
3 Tbsp fresh cilantro, chopped
3 lemons, juiced
3 limes, juiced
2 additional limes
dash(es) salt and pepper

Steps:

  • 1. Cut the fish into small chunks. Add to a glass or stainless steel bowl. Add the lemon and lime juice. Make sure the fish is fully emerged in juice. Cover and refrigerate for at least 4 hours, may need longer. Marinading the fish in citrus cooks the fish.
  • 2. Check fish by breaking a chunk apart. If it's done, it will easily flake apart, as if it were cooked. If it's not, keep marinading longer until it's done.
  • 3. Once "cooked", strain the fish from the juice. Add back to a new bowl.
  • 4. Juice the remaining 2 limes over the top or the fish. Sprinkle with a little salt and pepper. Gently toss to combine.
  • 5. Add the tomato, avocado, red onion and cilantro. Toss gently to combine.
  • 6. Serve with your choice or cracker or chips, or use a fork. It's up to you. Enjoy!

COD CEVICHE



Cod Ceviche image

Ceviche makes a light, satisfying meal. I like to serve it over a bed of spinach. You can begin the dish in the morning and the fish will be ready by dinnertime.

Provided by Martha Rose Shulman

Time 8h

Yield Serves 4 to 6

Number Of Ingredients 11

1 1/2 pounds Alaskan cod fillets
1 1/2 cups freshly squeezed lime juice
Salt and freshly ground pepper
1 small white or red onion, sliced
1 garlic clove, minced
1 or 2 serrano or jalapeƱo chiles, minced
2 medium tomatoes (in season only), diced
1/4 cup extra virgin olive oil
1 ripe but firm avocado, diced
1/4 to 1/2 cup chopped cilantro (to taste)
1 6-ounce bag baby spinach

Steps:

  • Cut the fish into 1/2-inch cubes. Make sure to pull out any bones and discard. Place in a large bowl, add the lime juice and stir together. Make sure that the fish is covered with lime juice. Cover and refrigerate for 6 to 7 hours, stirring every once in awhile.
  • Add salt and pepper to taste, and toss together. Add the onion, garlic, chiles, tomatoes if using, and olive oil, and toss together. Cover and refrigerate for another hour. Stir in the avocado and cilantro and gently toss together.
  • Line plates or wide bowls, or a platter with the spinach leaves. Taste the ceviche and adjust seasoning. Using a slotted spoon so that your plate doesn't become flooded with lime juice, top the spinach with the ceviche and serve.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 727 milligrams, Sugar 3 grams

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