Cod Ceviche Tacos

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.

• Prep time: 25 min
• Cook time: 0 min
• Difficulty: Medium
• Calories: 909
• Protein: 41 g
• Carbs: 98 g
• Fat: 38 g

Ingredients

• 600 g Atlantic cod ( 1cm cubes )
• 150 ml Lime juice ( fresh )
• 1 piece Red onion ( finely minced )
• 1 piece Hot chili pepper ( seeded and chopped )
• 2 piece Persea americana Mill. ( sliced )
• 1 piece Fresh cilantro ( chopped )
• 8 piece Soft tortilla (for filling), made from corn ( warmed )
• 2 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 8 piece Corn tortilla ( for the tacos )

Instructions

1. Fish preparation

   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. Acid marinade

   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. Garnish preparation

   Slice the avocados into regular strips. Chop the fresh cilantro. Season the fish with sea salt and olive oil to bind the flavors.

4. Assembling the tacos

   Quickly pass the corn tortillas in a dry pan to soften them. Place a base of avocado, then the drained ceviche. Finish with cilantro.

Chef's tips

• 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.

Storage

Consume immediately. The fish continues to cook in the acid and loses its texture after 1 hour.