Atlantic Cod Ceviche with Tomato, Bell Pepper & Cilantro

This is also on my menu project. I was going to make it with sea bass but I couldn’t afford the price at Whole Foods yesterday for wild sea bass, at $32/lb!! So I used Atlantic cod and it still tastes phenomenal! I could drink the marinade liquid! It’s not sour at all with all the citric acid.

[100% organic, wild cod]

  • 1 lb Atlantic cod fillets, cut into 1-inch squares
  • 3 red chili peppers, thinly sliced
  • 3 garlic cloves, crushed
  • 2 large shallots, finely diced
  • 12 grape tomatoes, halved
  • 12 limes
  • 4 lemons
  • 3 bell peppers, chopped into small squares
  • 1 cup cilantro, roughly chopped
  • Olive oil
  • ½ cup microgreens, save some for garnish
  • Salt & pepper

Place the raw fish pieces in a glass dish and sprinkle generously with salt. Cover with red chili peppers, crushed garlic, ¼ cup chopped cilantro, lime juice from 8 limes, and lemon juice from 2 lemons. Cover the dish with plastic wrap and chill, let the fish cook itself in the lime and lemon juice for at least 4 hours. *Note: fish should be completely covered by juices.

Place the shallots in a bowl and cover with warm water and a large pinch of salt. Let it rest for 10 minutes, drain and rinse well.

Once the fish is “cooked” in the juice, rinse it well and remove the chilis, garlic, and cilantro.

Combine the fish with the shallots, microgreens, tomatoes, bell peppers, remaining cilantro, lime juice from the remaining 4 limes, lemon juice from the remaining 2 lemons, and a generous splash of olive oil in a large non-reactive bowl, mix well and refrigerate for at least 30 minutes before serving. Taste and adjust seasoning.

Serve on cold plates and top with microgreens.


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