Rock Cod Ceviche

Posted on October 08, 2014 by Tommye Solem

Dazzle your seafood loving guests with this easy to prepare ceviche.

1/4 cup fresh squeezed lime juice
2 tablespoons Serrano Honey Vinegar or Jalapeño White Balsamic Vinegar
1/3 cup UP Hojiblanca Extra Virgin Olive Oil or Chipotle Olive Oil or Harissa Olive Oil
1/2 cup finely diced red onion
1/3 cup chopped cilantro
1 finely diced, seeded jalapeño (optional)
2 medium firm ripe tomatoes, seeded and finely diced
1 large avocado, finely diced (optional)
1 pound raw, super fresh Rock Cod, Bay Shrimp, Scallops, Sea Bass, Striped Bass, Grouper, Lingcod, or Snapper, etc...cut into small uniform pieces
sea salt to taste

Combine olive oil, vinegar, lime juice, and sea salt. Whisk to combine. Add in the other ingredients including the fish and stir to combine well. Marinate covered in the refrigerator for 15 minutes. Serve. The longer you allow this to sit, the more the fish will begin to "cook" in the acid of the lime juice and fall apart. Ideally, you want to mix this and serve it straight away. However, if you do let it sit, it will still be edible but the fish will break apart.
(Recipe shared by Rached Bradley-Gomez, Veronica Foods Company)

Posted in Appetizers, Salads, Sides



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