Cod Ceviche

Name: Cod Ceviche
Ingredients: 1 1/2 pounds Alaskan cod fillets; 1 1/2 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 jalapeno chiles, minced; 2 medium tomatoes (in season only), diced; 1/4 cup extra virgin olive oil; 1 ripe but firm avocado, diced; 1/4 to 1/2 cup chopped cilantro (to taste); 1 6-ounce bag baby spinach

11 ingredients

12 steps

Ingredients

1 1/2 pounds Alaskan cod fillets
1 1/2 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 jalapeno chiles, minced
2 medium tomatoes (in season only), diced
1/4 cup extra virgin olive oil
1 ripe but firm avocado, diced
1/4 to 1/2 cup chopped cilantro (to taste)
1 6-ounce bag baby spinach

Directions

1

Cut the fish into 1/2-inch cubes.
2

Make sure to pull out any bones and discard.
3

Place in a large bowl, add the lime juice and stir together.
4

Make sure that the fish is covered with lime juice.
5

Cover and refrigerate for 6 to 7 hours, stirring every once in awhile.
6

Add salt and pepper to taste, and toss together.
7

Add the onion, garlic, chiles, tomatoes if using, and olive oil, and toss together.
8

Cover and refrigerate for another hour.
9

Stir in the avocado and cilantro and gently toss together.
10

Line plates or wide bowls, or a platter with the spinach leaves.
11

Taste the ceviche and adjust seasoning.
12

Using a slotted spoon so that your plate doesnt become flooded with lime juice, top the spinach with the ceviche and serve.