I like discovering new flavours, I only knew this one from tasting it, I wasn’t able to prepare ceviche by myself. Taking advantage of the supply of fresh fish, I decided to change that. Today I have a recipe for cod ceviche for you.
I heard about ceviche a lot probably when the winner of Top Chef – Martin Himenez Castro opened the first Ceviche Bar in Poland. I have this place on my visit list. Overall, ceviche can be considered a salad. It is a dish of raw fish with citrus juice and toppings. Under the influence of juice (lemons, limes, oranges but also pineapples), the protein in the meat is curdled. This process is also known as cold cooking. It is important to make ceviche from the fish which is fresh. I used cod delivered from Kołobrzeg by Rybna Kraina company. I also did a little experiment with salmon, but more on that in a moment.
- two cod loins
- two limes
- chilli pepper
- turmeric (root)
We start by cleaning the fish and cutting it into cubes. Use a sharp knife to keep the pieces nice. Then chop the chillies, mint and turmeric (we can also add chopped onion at this point). Put the fish and additives into the dish. Squeeze the juice of two limes into it. Put it back in the fridge. The marinating time depends on the size of the fish pieces. Some people write about 1-2 hours, and others for several hours. I left it in the refrigerator overnight, and the effect in the morning was amazing.
Our dish is the basis for further combinations. Cherry tomatoes and avocados go well with Ceviche. The fish is tender, slightly sour and very tasty. Two people have a delicious breakfast from this portion.
If you want to eat ceviche, but you don’t have to wait all night, the second option will be an interesting proposition. Chop the salmon (or other fish) into small pieces (similar to tartare). Go on and do the same. With small pieces of fish. The juice will cut the fish after about 20 minutes.
If you’ve never tried it, I recommend the cod ceviche!