Cod Ceviche Food

COD CEVICHE

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.

PACIFIC COD CEVICHE

Steps:

• Remove any pin bones from the fish with tweezers or needle-nose pliers. Cut the fish into 1/2-inch pieces and place in a large glass or stainless steel bowl. Add the lime juice and toss together well. Cover with plastic wrap and refrigerate for 5 to 7 hours, stirring from time to time.
• Add the onion, garlic, chilies, salt and pepper, avocado and olive oil, and stir together. Refrigerate for another hour. Shortly before serving, stir in the cilantro and the radishes.
• Line wide bowls or plates with lettuce leaves or spinach. Using a slotted spoon, spoon the ceviche over the leaves. Garnish with cilantro sprigs, and serve.

CHOPPED CEVICHE

Steps:

• Put the chopped fish in a wide shallow dish and sprinkle over the oregano, salt and lime juice. Leave this for 8 minutes.
• Drain the fish; it will have made a milky liquid. Add the scallions, chile and cilantro and stir gently together.
• You can either put teaspoonfuls onto little toasts and sprinkle over some more cilantro, or put the ceviche into a bowl and serve with tortilla chips.

SALTED COD CEVICHE

Steps:

• Soak the baccala in cold water for 24 hours to re-hydrate, changing the water 3 times to remove the salt. Drain and rinse under cold water and put into a large pot. Add the milk and enough water to cover by 1-inch. Cook uncovered over medium heat for 45 minutes. Drain and set aside to cool. When fish is cool enough to handle, shred the fish into a bowl, taking care to get all the bones out. Add onion, parsley, and tomatoes. In a separate bowl, whisk together olive oil, vinegar, lime juice, and salt and pepper. Add the dressing to the cod salad, toss and serve.

CEVICHE

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.

BEST EVER CEVICHE!!!

Steps:

• combine all ingredients in a large bowl and mix together well.
• Best to let it sit in the fridge for a few hours to allow the flavors to fully blend together but can be served as soon as it's made if desired.
• serve cold either on tostada shells, as a dip with chips, or in a dish to eat alone.
• May be garnished with lettuce, avacado, and black olive if desired.