COD CEVICHE
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
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!
SALTED COD CEVICHE
Provided by Robert Irvine : Food Network
Categories appetizer
Time P1DT1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Soak the baccala in cold water for 24 hours to re-hydrate, changing the water 3 times to remove the salt. Drain and rinse under cold water and put into a large pot. Add the milk and enough water to cover by 1-inch. Cook uncovered over medium heat for 45 minutes. Drain and set aside to cool. When fish is cool enough to handle, shred the fish into a bowl, taking care to get all the bones out. Add onion, parsley, and tomatoes. In a separate bowl, whisk together olive oil, vinegar, lime juice, and salt and pepper. Add the dressing to the cod salad, toss and serve.
COD CEVICHE
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
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
PACIFIC COD CEVICHE
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
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
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