Easy & Healthy Whitefish Ceviche Recipe ~ Cinco de Mayo

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CEVICHE

  • 1 lb frozen cod
  • 5 limes, juiced
  • 2 large lemons, juiced
  • S+P to taste

METHOD:

  1. Cut the fish into one inch cubes, submerge in 2 cups of lemon/lime juice.
  2. Store in the fridge, covered for 1-2 hours, or until opaque.

SALSA

  • 1 large avocado, diced
  • 2 roma tomatoes, diced
  • 1 jalapeno, diced
  • 1 small chili pepper, diced
  • 1/2 red onion diced
  • 3 cloves garlic, crushed
  • 1/3 bunch cilantro, chopped
  • 1 tb red wine vinegar
  • 1 tb olive oil
  • 1/3 cup Clamato
  • 1 tb horseradish
  • S+P to taste

METHOD:

  1. Dice all the vegetables and add to mixing bowl.
  2. Measure and add the liquids.
  3. Mix together, season with S+P.

HOW TO BUILD THE CEVICHE PLATE

1. Combine the fish and salsa, serve over tostadas.

Shelf life: 24 hours

Yield: 1.75 L

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One Comment Add yours

  1. Patrick says:

    This is such a flavourful looking dish and perfectly pared with the Mezcal. Would also go well with Cerveza or two I’d imagine!!!

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