This black cod ceviche recipe is out of sight and is a great starter small plate for a number of folks and can easily work as a main course, too!
Makes 6 main course servings or 8 – 10 first course servings
(Based on recipe from Mexican light by Martha Rose Shulman)
- 1-1½ lb. Alaska Gold Black Cod (three 6-ounce portions), cut into ¼ to ½ inch cubes
- 1 cup fresh lime juice (around 7 -8 limes)
- ½ large ripe tomato, seeds removed, chopped into ¼ inch pieces
- 1 medium size red sweet pepper, cut into ¼ inch pieces
- ¼ cup finely chopped onion
- 1 -2 garlic gloves, mashed
- 1 – 2 fresh Jalapeño peppers, seeded and very finely chopped
- 1 – 3 T. chopped fresh cilantro to taste
- 1 T. olive oil
- Salt (about ½ tsp.) & pepper to taste
- 1 medium avocado, peeled, pitted, and diced
- 1/2 to 1 whole mango (optional) chopped
- Crisp Iceberg Lettuce or tortilla chips to serve on
Cut the Black Cod in ¼ inch pieces and place in a large nonmetal or stainless steel bowl; stir in the lime juice. Cover and chill in the refrigerator for about 7 hours (some recipes say less, some say more) or until the pieces for fish are opaque and no longer raw-looking when broken apart, stirring occasionally. Drain fish in a colander, pressing gently on the fish to help remove excess lime juice. Use fish at once or cover and chill for up to 2 hours.
For the salsa, in a large bowl, mix together the tomato, onion, peppers, and garlic. Cover and chill for at least 30 minutes while fish is in lime juice.
Just before serving, combine the drained fish and salsa. Add enough of the olive oil to coat the mixture lightly. Stir in the salt, sugar, and chopped avocado and mango, if desired. Spoon onto crisp Iceberg or Butter Lettuce cups, crisp tortillas, or tortilla chips.