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.

Ingredients

• 1 ½ pounds Alaskan cod fillets
• 1 ½ 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 jalapeño chiles, minced
• 2 medium tomatoes (in season only), diced
• ¼ cup extra virgin olive oil
• 1 ripe but firm avocado, diced
• ¼ to ½ cup chopped cilantro (to taste)
• 1 6-ounce bag baby spinach

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    376 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 33 grams protein; 78 milligrams cholesterol; 491 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4 to 6

Preparation

1. 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.
2. 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.
3. 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.

• Advance preparation: This must be begun 7 hours ahead but should be eaten the day it is made.

About 8 hours