Mexican Cod Ceviche

jalapeño

🥗Healthier: bell pepper

💰Cheaper: green chili

Bell pepper provides crunch and color without heat.

avocado

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

Juice 8 limes and set the juice aside.

Open a can of coconut milk and mix it well, then pour 4 tablespoons into the lime juice.

Add 1 tablespoon of olive oil and a pinch of sea salt flakes to the lime mixture.

Peel and finely dice 1 small red onion, then whisk it into the lime, coconut milk, and olive oil mixture.

Cut the tops off 2 fresh red chilies, deseed them if desired, and finely dice them before adding to the mixture.

Peel and finely mince 1 clove of garlic and add it to the lime juice mixture.

Dice 1 pound of boned and skinned cod fillets into roughly 1 centimeter pieces and add to the lime coconut mixture, stirring gently to coat the fish without breaking it.

Cover the bowl with cling film and refrigerate for 3-4 hours.

To make the sauce, place 3 tomatoes in a heatproof bowl and pour boiling water over them for 30 seconds before peeling off the skin.

Quarter the peeled tomatoes vertically, deseed them, and discard the watery core.

Dice the remaining tomato flesh finely and add to a bowl.

Chop a small bunch of coriander leaves and add them to the diced tomatoes.

Dice half of a ripe avocado and add it to the tomato and coriander mixture along with a pinch of sea salt flakes and the juice from half a lime, then mix well.

After 3-4 hours, remove the ceviche from the fridge, strain off the marinade, leaving just the cod.

Plate the ceviche in a bowl, top with the tomato and coriander salsa, and serve with corn tortilla chips.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens