PACIFIC COD CEVICHE

Pacific Cod Ceviche image

I often use cod for ceviche, one of my favorite ways to enjoy seafood. The cod that gets the Environmental Defense Fund's highest rating is Pacific cod.

Provided by Martha Rose Shulman

Categories appetizer

Time 8h

Yield 6 main-dish servings or 8 to 10 first-course servings

Number Of Ingredients 12

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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

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 10 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 2 grams, Sodium 619 milligrams, Sugar 3 grams, TransFat 0 grams