Perfectly perfectly flavored with citrus juices, tomatoes, avocado, onion, and cilantro. This is the only cod ceviche recipe you will ever need!
It's delicious AND healthy. Ceviche is a low fat food, and the cod (or other white fish) is packed with omega-3s, selenium, Vitamin D, and vitamin B. Seafood is also a great low-calorie source of protein! Enjoy this treat while boosting your immune system and cardiovascular health.
Traditionally ceviche is made using raw fish (Or shrimp). The acidic juice in the lime will actually "cook" the fish. When using fish ordered from Sizzlefish, be sure to thaw and use the fish in the same day for maximum freshness, allowing the fish to soak in the citrus juices for at least one hour. You'll know the fish has soaked long enough when it becomes opaque in color. Alternatively, you can pre-cook the fish by grilling or baking the fish fillets. I
If preparing raw, soak the fish in citrus juice for about an hour. We use lime juice, but some people use a mix of lemon and lime juice to marinate the fish. Feel free to mix things up by trying this recipe with Halibut, Haddock, Sea Bass, or your favorite white fish. If you do not like the idea of eating raw fish, don't have time to marinade, or just prefer to pre-cook the fish feel free to do so! Once you've cooked (or marinated) the cod, drain any juices and cut the fish into small pieces.
Chop the onion, cilantro, jalapeño, tomato, and cucumber into small chunks. Peel and slide the avocado into small chunks as well. There aren't a ton of ingredients, making for easy prep work!
Mix the fish you marinated (Or Cooked) earlier in with all of the fruits and vegetables. The fish should be cut into small chunks before mixing. Mix in a little hot sauce for flavor if you prefer a little kick and chill until ready to serve!
Let the fish set in the citrus juice for about an hour. This allows the acids in the lime (or lemon-lime) juice to "cook" the fish. Do NOT soak the fish for more than two hours or the acids will start to pickle your fish, giving a much different taste.
Drain off any excess lemon or lime juice once you're done marinating the fish
Marinating the fish in an acid like lime lemon or lime juice kills bacteria, making ceviche safer to consume than untreated raw fish, assuming you've marinated the fish long enough. You'll know you've marinated the fish long enough when the fish appears almost cooked with an opaque color. Feel free to cook the fish with heat if you are still fearful of food-borne illness! Note that using frozen fish when making ceviche is actually much safer than fish that has never been frozen. The freezing of the fish kills any parasites that may be harmful to humans. If you've ever had sushi in the United States it is actually required by law that the fish you are served be previously frozen for this very reason.
Halibut and cod are most commonly used to make ceviche, but you can really use any kind of fish. Try mixing things up with tuna, mahi-mahi, or haddock!
4 - 4 Oz Portions Atlantic Cod
3/4 cup fresh lime juice
2 cups chopped tomatoes
1 cup peeled/seeded/chopped cucumber
1 cup peeled/chopped avocado
1/2 cup chopped red onion
1/2 cup chopped cilantro
2 tbsp finely chopped jalapeño
2 tbsp hot sauce
1 tsp minced garlic
1 tsp salt
Tortilla chips for serving
Dice the cod fillets into small chunks.
Add diced cod to a shallow dish and pour lime juice evenly over the fish.
Cover and marinate for 15 minutes.
Stir cod and continue to marinade for 15 minutes longer or until fish easily flakes with a fork.
If cod is still raw, continue to marinate for 15-20 minutes longer.
Drain and discard the citrus juice.
Preheat over to 400 degrees F.
Spray Baking sheet with cooking spray and place fish on the sheet.
Season fish with salt and pepper to taste.
Broil for 6-10 minutes depending on the thickenss. The fish should flake and be opaque in color.
Let the fish cool.
Chop the fish into tiny chunks to mix with the other ingredients later
Mix the cod chunks, tomatoes, cucumber, avocado, onion, jalapeño, cilantro, hot sauce, garlic, and salt in a larger bowl.
Stir the ingredients and refridgerate until serving.
Serve ceviche chilled with plenty of tortilla chips for dipping.
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