Wild Alaska cod is cubed and cured in lime and lemon juice. Thirty minutes gives you something barely cured and still translucent; four hours in the fridge gives you firm and opaque, so you can set the texture to taste. Then fold in tomato, red onion, jalapeño, avocado and cilantro.
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Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Simple Cod Ceviche
Declan Chapin, Premier Catch
4
20 minutes
0 minutes
Mexican-Inspired
Appetizer
Wild Alaska cod is cured in fresh lime and lemon juice, then tossed with tomato, red onion, jalapeño, avocado and cilantro for a bright, no-cook ceviche.
Ingredients
3 x 6oz Wild Alaska Cod
¾ cup lime juice (about 5 limes)
juice of 1/2 a lemon
1/4 cup diced red onion
¼ cup diced Roma tomato
1/2 bunch cilantro, chopped
1 jalapeño, sliced with seeds removed
1 avocado, diced
Salt and pepper, to taste
Directions
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 longer the cod marinates, the more cooked it will be.
Remove cod from fridge and stir in tomato, red onion, jalapeño, avocado, cilantro, salt and pepper.
Serve chilled and enjoy!
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Meet Premier Catch
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.
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