Pacific cod ceviche
Sep 4 2020
This is a great appetizer when you have guests over... Or summer lunch when you want to keep it casual and the weather is really hot... Also, if you do not want to use cod you can use shrimps, salmon, tuna, scallops or any fish you want and is recommended for ceviches...
Cut the fish into small cubes and place in a medium bowl. Squeeze the limes and lemon and toss with the fish ( this process will macerate the fish and acts as if it is "cooking" it.
Thinly slice the shallot and jalapeño and add it to fish with some salt and pepper as well as the cilantro.
I like it when I can leave to infuse all together for 20-30 minuted in the fridge. Add the avocado cubed, and the tomato before serving, as well as the radishes.
Enjoy it with tortilla chips and/or lettuce cups.