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.
Ingredients
- 1 ½ pounds very fresh Pacific cod
- 1 ½ 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
- ½ cup chopped cilantro (1 bunch)
- 5 radishes, sliced
- 1 head Bibb lettuce or 5- or 6-ounce bag baby spinach for serving
- Nutritional Information
Nutritional analysis per serving (8 servings)
170 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 16 grams protein; 39 milligrams cholesterol; 188 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 main-dish servings or 8 to 10 first-course servings
Preparation
- 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.
- Advance preparation: This must be started 8 hours ahead.
About 8 hours' refrigeration
Dining and Cooking