Salted Cod Ceviche Food

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.

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.

CODFISH PUPPIES

Steps:

• Place cod in a pot and fill with cold water, covering cod completely. Soak at least 12 hours, at room temperature Remove from water and rinse.
• Heat oil to 360 degrees F in a deep pot until it comes about 2 inches up the side of the pan. In a medium saute pan, over medium heat, add oil and saute onions, celery, and garlic, until vegetables soften, about 5 minutes. Remove mixture to a bowl and let cool. Add cayenne, scallion, cilantro, lime zest and juice, flour, baking powder, milk and egg. Mix together well. With a fork, flake the cod, being sure to remove the skin. Add the cod to the batter. Using a 1-ounce ice cream scoop, scoop up fritter batter and place into preheated oil. (Fritters should measure about 1 1/2 inches in diameter.) Work in batches. Don't add more than six at a time. Cook until fritters are golden and cooked through, about 6 to 8 minutes. Remove to a paper towel lined plate to drain. Serve with lime wedges.

COD CEVICHE

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!