Servings: 6 servings
Ingredients
- 1 lb fresh cod cut into 1/2" pieces, patted dry with paper towels
- 3/4 cup freshly squeezed lime juice
- 1/2 cup freshly squeezed orange juice
- 1-2 jalapeno peppers stemmed, seeded and finely chopped
- 1 medium red onion diced
- 1 pint cherry or grape tomatoes quartered if big (photo as shown is with "sprinkle" tomatoes - very tiny grape tomatoes)
- 1 yellow mango peeled, seeded, and diced
- 1 avocado peeled, pitted and diced
- 1/2 cup cilantro leaves only, chopped
- 3 tbsp extra virgin olive oil
- salt to taste
- freshly ground black pepper
- 1-2 tsp sugar if needed, depending on sweetness of the mango and the tomatoes
Instructions
- Place fish pieces into a large glass bowl or ziplock baggie. Combine the fish, lime juice, and red onion. Let marinate in refrigerator for about 25 minutes or until fish is opaque and no longer looks raw in center (a tinge of pink ok). Flip occasionally to be sure juices are evenly distributed. Drain and discard lime juice. In a large glass bowl combine tomatoes, jalapeños, cilantro, mango, and olive oil. Stir in the fish and season with salt and pepper. Add the orange juice, stir well and taste for sourness, if too sour, add the sugar and retaste. Toss well and chill. Just before serving gently stir in avocado.
- This dish is meant to be eaten once chilled. Does not do well to sit around too long.
Notes
Seen served on pan fried tostados. You can also serve with corn tortillas or eat as is!
SAFETY PRECAUTION: Ceviche "cooks" raw seafood without heat in an acidic citrus marinade. The acid chemically alters the fish proteins, firming the texture and turning the flesh opaque. Citrus acid does not kill all bacteria or parasites. Although fish is candled prior to sale, to err on the side of safety you must either freeze the fish for 7 days or use extremely fresh or sushi grade fish.
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