Cod Ceviche Tacos
Ingredients
- 600 gAtlantic cod (1cm cubes)
- 150 mlLime juice (fresh)
- 1 pcRed onion (finely minced)
- 1 pcHot chili pepper (seeded and chopped)
- 2 pcPersea americana Mill. (sliced)
- 1 pcFresh cilantro (chopped)
- 8 pcSoft tortilla (for filling), made from corn (warmed)
- 2 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 8 pcCorn tortilla (for the tacos)
Method
Pearlescent and firm fish flesh, transformed by the lime's acidity. The contrast between creamy avocado and chili heat wakes up the palate inside a soft tortilla.
- 1
Cut the cod into regular 1 cm cubes. The flesh must be very cold for a clean cut. Set aside in a stainless steel bowl.
- 2
Pour the lime juice over the fish. Add the very finely sliced red onion and chopped chili. The fish will whiten and firm up: this is cooking by acid. Let marinate for 15 minutes in the refrigerator.
- 3
Slice the avocados into regular strips. Chop the fresh cilantro. Season the fish with sea salt and olive oil to bind the flavors.
- 4
Quickly pass the corn tortillas in a dry pan to soften them. Place a base of avocado, then the drained ceviche. Finish with cilantro.
Frequently asked questions
How do you get this dish right?
- Don't let the fish marinate for more than 20 minutes, or it will become rubbery.
- Use a very sharp knife to avoid crushing the cod's fibers.
How long does this dish keep?
Consume immediately. The fish continues to cook in the acid and loses its texture after 1 hour.
