Spicy Cod Ceviche
It seems like right about every time this year, when I want to forget about the chilly temperatures outside, I crave some spicy fish or shrimp ceviche. For this recipe, I purchased a couple fresh cod fillets and prepared a spicy version of fish ceviche. There is a little slicing and dicing involved, but after that, it is an easy recipe to prepare. Ceviche serves as a delicious and fresh start to any meal or as a light dinner option. If you have never prepared ceviche because you are unsure about handling raw seafood, you could blanch the seafood in boiling salt water for a few minutes. This will ensure that the seafood is cooked all the way through and will reduce the marinating time.
Yields 4 servings as a light meal or 6 servings as an appetizer
1 pound cod (you can also use fresh flounder, sea bass, halibut or other white fish)
2 large oranges
*you need a total of 2 cups of juice combined
1 small red onion, sliced thin
1 to 2 chile serrano, sliced into thin rings
1 1/2 teaspoons dried chile piquin, crushed or red chile pepper flakes
1 teaspoon Mexican oregano, crushed
Salt to taste
Tip~ Rule of thumb when preparing ceviche is to add at least 1/2 cup fresh lime juice for every pound of fish you marinate. Adding any other juice is a nice way to mellow out the tartness of the lime. I like adding extra citrus such as orange and meyer lemon.
4 ears of corn or 2 cups of frozen corn, defrosted
Juice of 1 lime
1 1/2 tablespoons olive oil
1/3 teaspoon chile de arbol powder or Cayenne pepper
1/3 teaspoon smoked paprika
1/3 teaspoon cumin
1/3 teaspoon pepper
Salt to taste
2 tablespoons of cilantro
You will also need:
Corn tortilla chips, soft tortilla, tostadas or corn taco shell
Lettuce or cabbage, finely shredded
1 avocado sliced
2 cups fresh pico de gallo or your favorite salsa
Tips~ When preparing this recipe for ceviche, it’s best to keep the red onions on top the first few hours, just in case the color bleeds into the marinade.
1. Dice the white fish small and transfer to a glass bowl or rectangular nonreactive (no plastic or stainless steel) dish. Season the fish with kosher or sea salt. Juice all of the citrus for ceviche and add to the fish along with chile piquin and oregano. Stir gently to combine, pushing the fish down into the juice. Add the onion and serrano to the top of ceviche and push down slightly. Cover with plastic wrap and lid, if available. Refrigerate for 4 to 5 hours or until fish becomes opaque.
2. After the third hour, stir the ceviche, cover and return to refrigerator. If you are using sushi-grade fish, you could serve the ceviche after 2 1/2 hours of marinating. Combine all of the ingredients for the corn in a bowl. Taste for salt, cover and keep chilled until 30 minutes before serving.
3. To serve, add some shredded lettuce to taco shell, tostada or corn tortilla. Drizzle with crema, add ceviche, avocado and salsa. Serve with corn on the side. Store any remaining ceviche in an airtight container for no more than 2 days.
Tips~ For a quick pico de gallo:
Ingredients: 4 roma tomatoes, seeded and diced, 1 chile serrano or jalapeño, minced, 1/2 cup red onion, diced, 1 clove garlic, minced, 3 tablespoons cilantro, juice of 1 lime, 1 tablespoon olive oil, salt and pepper to taste. Directions: Mix and cover until ready to serve.