If you are looking for a fresh, delicious meal to prepare for your upcoming summer BBQ’s try this no baking/cooking required wild caught cod ceviche. It is one of my favorite summer time (really anytime) dishes to prepare. If you don’t know what ceviche is, it is marinated raw fish that is typically garnished and served as an appetizer or a meal. There are so many varieties of ceviche you can make, but I personally prefer making it with wild caught cod.
I like to prep mine the night before to allow the fish to marinate/cook in the juices. If you are preparing it in the morning of your festivities just be sure to allow enough time (about 6-8 hours) to let your fish marinate. You probably could do less time, but I am so paranoid about eating raw fish, so I prefer to let it sit as long as I can before serving.
What you’ll need:
- Chopped wild caught Cod
- Lots of limes, this is the time you want to go to Costco and get limes because you will need at least 27 limes for this recipe
- Red onion
- Cherry Tomatoes
- Juice of an orange
- Garlic powder
- Salt + pepper
- Optional: Tapatio for some additional heat
Add all these ingredients to a large bowl and make sure that all the fish is covered in the juices. Then cover and let it sit in the refrigerator over night or for at least 6 hours. Then strain the lime juice and serve with grain free Siete Food chips or homemade air fried plantain chips.
I like pairing mine with some homemade air fried plantain chips because it is just the best combination. The plantain chips are also super easy to make, especially if you have an air fryer. I simply cut mine super thin, spray with some avocado oil, and season with salt and pepper. Cook 370 F in greased air fryer for 15 minutes, shaking half way through. If you don’t have any air fryer that is okay you can make them in the oven too. My tip is to make sure you cut them extra thin, so that they get nice and crispy.
Wild Caught Cod Ceviche
- 2.5 1 bs wild caught cod chopped into bite size pieces
- 1/2 red onion
- 1 packet of cherry tomatoes
- 4 persian cucumbers diced
- 27 limes juiced
- 1.5 oranges juiced
- 1 Jalapeño deseeded
- 1/2 Tbsp Celtic sea salt + ground pepper
- 1 Tbsp garlic powder
- 1 small head of cilantro chopped
- 2 Tbsp Tapatio Optional if you like it spicy
- Rinse and pat dry cod.
- Dice up into bite size chunks, and add to a large bowl.
- Squeeze all the limes and oranges until the fish is covered.
- Add rest of the ingredients to a food processor and process a couple times (you can chop by hand but I wanted to speed up the process)
- Let it sit covered in fridge for at least 6-8 hours
- Drain liquid and serve
- I paired it with homemade plantain chips (avocado oil spray, salt + pepper, cooked in air fryer 370 for 15 minutes)