Best 2 Cod Ceviche Recipes
Cod ceviche is a delightful seafood dish that originates from Peru, captivating taste buds with its zesty and refreshing flavors. Indulge in the culinary journey of preparing cod ceviche, a vibrant dish that showcases the natural goodness of fresh cod marinated in tangy citrus juices, complemented by an array of aromatic herbs, spices, and vegetables. Embark on this culinary adventure to discover the perfect balance of flavors and textures that make cod ceviche a celebrated dish, perfect for any occasion.
Let's cook with our recipes!
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.
Provided by Martha Rose Shulman
Time 8h
Yield Serves 4 to 6
Number Of Ingredients 11
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
COD CEVICHE
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
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!
Tips:
- For the freshest ceviche, use the freshest fish you can find. Look for fish that is firm and has clear eyes.
- When cutting the fish, be sure to remove all the bones. You can use a sharp knife or a pair of kitchen shears.
- Ceviche is best served chilled. You can either refrigerate it for at least 30 minutes or freeze it for up to 2 hours.
- To make a vegan version of ceviche, you can use hearts of palm, mushrooms, or jackfruit instead of fish.
- Ceviche is a versatile dish that can be served as an appetizer, main course, or side dish. It is also a great way to use up leftover fish.
Conclusion:
Ceviche is a delicious and refreshing dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With its bright flavors and healthy ingredients, ceviche is a dish that you will enjoy again and again.
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