Cod Ceviche
- Total Time
- About 8 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds Alaskan cod fillets
- 1½cups freshly squeezed lime juice
- Salt and freshly ground pepper
- 1small white or red onion, sliced
- 1garlic clove, minced
- 1 or 2serrano or jalapeño chiles, minced
- 2medium tomatoes (in season only), diced
- ¼cup extra virgin olive oil
- 1ripe but firm avocado, diced
- ¼ to ½cup chopped cilantro (to taste)
- 16-ounce bag baby spinach
Nutritional analysis per serving (6 servings)
268 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 23 grams protein; 727 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the fish into ½-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.
- Step 2
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.
- Step 3
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.
- Advance preparation: This must be started 7 hours ahead but should be eaten the day it is made.
Private Notes
Comments
No need to cook for 6 or 7 hours. Chop up the fish (snapper or bass is better) into 1/4”x1” slices, season with kosher salt and Aleppo pepper and endure it’s covered with lime juice. After an hour, add in the onion, avocado, cilantro and peppers and taste for seasoning. Serve. Learned from my Peruvian Family how to make - there is no need for EVOO or spinach.
This wasn't really ceviche, as I know it. Marinating for this long cooked the cod too much
Marinating the cod for so long definitely over-cooked it. The flavors were not balanced until I doctored it quite a bit. It took an enormous amount of salt, for example. Also, the alkaline quality of spinach does not play well with the acidity of the lime juice. I recommend shredded romaine. This is the first NY Times recipe I've given less than four stars.
Raw fish may contain the eggs, larva and parasites of liver flukes, tapeworms and roundworms. If you are not a poor indigenous Peruvian without a stove and frig, cook your fish. Never risk eating them soaked in lime juice!
I made this and 100% was fine in 2 hours, nowhere near 7. I added the zest from one of the limes and I did use some fruity olive oil when serving. I also added small pieces of a sumo tangerine sliced with a sharp knife so as to maintain their consistency -- really nice as a garnish, layer of flavor. Next time I will try pomegranate arils. To me the avocado is vital, such a wonderful consistency with the fish and it calms down the acidity.
This was pretty good, took more work than I realized, about 40 minutes to squeeze all the limes. I made 2.5 pounds of cod and honestly, that much ceviche looks a little unappetizing. Also some of my guests didn't like ceviche so a lot went uneaten, maybe ask your dining companions if they like it before you get started.
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