COD CEVICHE RECIPES

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COD CEVICHE RECIPE - NYT COOKING



Cod Ceviche Recipe - NYT Cooking 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

Total Time 8 hours

Yield Serves 4 to 6

Number Of Ingredients 11

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//schema.org, Calories 268, UnsaturatedFatContent 12 grams, CarbohydrateContent 14 grams, FatContent 15 grams, FiberContent 4 grams, ProteinContent 23 grams, SaturatedFatContent 2 grams, SodiumContent 727 milligrams, SugarContent 3 grams

COD CEVICHE | JUST A PINCH RECIPES



Cod ceviche | Just A Pinch Recipes 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 @keepitinthekitchen

Categories     Fish

Prep Time 10 minutes

Cook Time 6 hours

Yield 2

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.
  • Once "cooked", strain the fish from the juice. Add back to a new bowl.
  • Juice the remaining 2 limes over the top or the fish. Sprinkle with a little salt and pepper. Gently toss to combine.
  • Add the tomato, avocado, red onion and cilantro. Toss gently to combine.
  • Serve with your choice or cracker or chips, or use a fork. It's up to you. Enjoy!

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PACIFIC COD CEVICHE RECIPE - NYT COOKING
I often use cod for ceviche, one of my favorite ways to enjoy seafood. The cod that gets the Environmental Defense Fund’s highest rating is Pacific cod.
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CEVICHE RECIPE | ALLRECIPES
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