Ceviche is a lovely, light appetiser. Ask your monger to sell you the freshest cod they have, as it requires only the citric acid of the lime juice marinade to denature the proteins and ‘cook’ it for approximately 30 minutes. Combined with avocado, tomatoes, chili and coriander, this dish is equally delicious using lemon juice, fresh salmon and parsley as alternatives lime, cod and coriander as shown here.
250g cod, skinless and deboned
¼ red onion, peeled and finely chopped
1 red chili, seeds removed and finely chopped
juice of 1 ½ limes
½ avocado, peeled and diced
1 tomato, seeds and pulp removed and diced
handful parsley or coriander, finely chopped
salt and freshly ground black pepper
your choice of crackers, to serve
Use a sharp knife to trim the cod into 2cm diced pieces. Place into a clean bowl along with the red onion and chili. Squeeze over the lime juice and combine gently. Cover and place in the fridge for 30 minutes.
Remove the bowl from the fridge and stir in the diced avocado, tomato and chopped herbs. Season with salt and freshly ground black pepper and serve immediately with your choice of crackers.