Pacific Cod Ceviche

Name: Pacific Cod Ceviche
Ingredients: 1 1/2 pounds very fresh Pacific cod; 1 1/2 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 jalapeno 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; 1/2 cup chopped cilantro (1 bunch); 5 radishes, sliced; 1 head Bibb lettuce or 5- or 6-ounce bag baby spinach for serving

12 ingredients

10 steps

Ingredients

1 1/2 pounds very fresh Pacific cod
1 1/2 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 jalapeno 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
1/2 cup chopped cilantro (1 bunch)
5 radishes, sliced
1 head Bibb lettuce or 5- or 6-ounce bag baby spinach for serving

Directions

1

Remove any pin bones from the fish with tweezers or needle-nose pliers.
2

Cut the fish into 1/2-inch pieces and place in a large glass or stainless steel bowl.
3

Add the lime juice and toss together well.
4

Cover with plastic wrap and refrigerate for 5 to 7 hours, stirring from time to time.
5

Add the onion, garlic, chilies, salt and pepper, avocado and olive oil, and stir together.
6

Refrigerate for another hour.
7

Shortly before serving, stir in the cilantro and the radishes.
8

Line wide bowls or plates with lettuce leaves or spinach.
9

Using a slotted spoon, spoon the ceviche over the leaves.
10

Garnish with cilantro sprigs, and serve.