Pacific Cod Ceviche Recipes

COD CEVICHE

Cod ceviche image

Light, healthy and tasty..... my favorite type of food. I also did a shrimp ceviche with the same ingredients, only I boiled the shrimp in water to cook it first, chopped it and added the rest of the ingredients. Other fish you can use instead of Cod would be Halibut, Red Snapper, or Sole.

Provided by Darci Juris

Categories Fish

Time 6h10m

Number Of Ingredients 9

Ingredients

1/2 lb cod filet, chopped (about 2 cups)
1 medium avocado, chopped
2 roma tomatoes, chopped
3 Tbsp red onion, diced
3 Tbsp fresh cilantro, chopped
3 lemons, juiced
3 limes, juiced
2 additional limes
dash(es) salt and pepper

Steps:

1. Cut the fish into small chunks. Add to a glass or stainless steel bowl. Add the lemon and lime juice. Make sure the fish is fully emerged in juice. Cover and refrigerate for at least 4 hours, may need longer. Marinading the fish in citrus cooks the fish.
2. Check fish by breaking a chunk apart. If it's done, it will easily flake apart, as if it were cooked. If it's not, keep marinading longer until it's done.
3. Once "cooked", strain the fish from the juice. Add back to a new bowl.
4. Juice the remaining 2 limes over the top or the fish. Sprinkle with a little salt and pepper. Gently toss to combine.
5. Add the tomato, avocado, red onion and cilantro. Toss gently to combine.
6. Serve with your choice or cracker or chips, or use a fork. It's up to you. Enjoy!

COD CEVICHE

Cod Ceviche image

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.

Provided by Martha Rose Shulman

Time 8h

Yield Serves 4 to 6

Number Of Ingredients 11

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 jalapeño 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

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 727 milligrams, Sugar 3 grams

CEVICHE

Ceviche image

This Latin American dish of fish cured in lime juice by James Martin is fresh, vibrant and healthy

Provided by James Martin

Categories Dinner

Time 1h50m

Yield Serves 6 as a starter

Number Of Ingredients 10

Ingredients

500g firm white fish fillets, such as haddock, halibut or pollack, skinned and thinly sliced
juice 8 limes (250ml/9fl oz), plus extra wedges to serve
1 red onion , sliced into rings
handful pitted green olives , finely chopped
2-3 green chillies , finely chopped
2-3 tomatoes , seeded and chopped into 2cm pieces
bunch coriander , roughly chopped
2 tbsp extra-virgin olive oil
good pinch caster sugar
tortilla chips , to serve

Steps:

In a large glass bowl, combine the fish, lime juice and onion. The juice should completely cover the fish; if not, add a little more. Cover with cling film and place in the fridge for 1 hr 30 mins.
Remove the fish and onion from the lime juice (discard the juice) and place in a bowl. Add the olives, chilies, tomatoes, coriander and olive oil, stir gently, then season with a good pinch of salt and sugar. This can be made a couple of hours in advance and stored in the fridge. Serve with tortilla chips to scoop up the ceviche and enjoy with a glass of cold beer.

Nutrition Facts : Calories 154 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.3 milligram of sodium

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