Free Smoked Black Cod with $250+ Orders
Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Declan Chapin, Premier Catch
4
15 minutes
10 minutes
Mexican-Inspired
Appetizer
Wild Alaska cod is cured in lime and lemon juice with pico de gallo, then piled onto crisp fried corn tostadas with avocado and a squeeze of fresh lime.
3 x 6oz Wild Alaska Cod
Juice of 5 limes + 1 lemon
⅓ cup pico de gallo
Salt and pepper, to taste
Corn tortillas
Avocado oil, for frying
Sliced avocado, for topping
Lime wedges, to garnish
Thaw cod and pat dry. Chop into cubes and place in a bowl.
Juice the limes and one lemon. Pour mixture over the chopped cod. Mix so that all of the pieces of fish are covered.
Place in the fridge for 30 minutes or up to 4 hours. The citrus cures the fish rather than cooking it; the longer it sits, the firmer and more opaque it becomes.
Remove cod from fridge and stir in pico de gallo, salt, and pepper. Set aside.
In a skillet over medium high heat, lightly fry corn tortillas in avocado oil until they crisp into tostadas.
Spoon the ceviche onto the tostadas and top with avocado, a squeeze of lime, and other toppings of your choice.
Enjoy!
women-owned, family-run
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
