Made with simple and fresh ingredients, Mexican Cod Ceviche is another recipe that is perfect for this time of year. Various regions throughout Mexico prepare ceviche differently and there are many other variation throughout South America as well. This is one of the most common recipes you’ll find served in restaurants and food stands.
Mexican Fish Ceviche
- Yield: 6-8
- Prep Time: 30 min
- 1 lb wild-caught Cod
- juice of 15 limes or enough to cover the fish while marinating
- small handful fresh cilantro, finely chopped
- ¼ white onion finely chopped
- 2 Roma tomatoes diced small
- 2 firm avocados, diced small
- 1 jalapeno, deseeded, core removed, and chopped small (adjust amount according to taste)
- 1 tsp. finely ground dry oregano
- ¼ tsp. ground pepper
- salt to taste
- 6-8 tostadas
- Chop Cod fillets into small cubes and place in a bowl. Add the lemon juice making sure the fish is completely covered. Cover and place in the refrigerator for 20-40 minutes depending on how well done you prefer your Cod. I marinade it for 20-25 minutes.
- Meanwhile, in a separate bowl, combine the rest of the ingredients. When the Cod is done “cooking,” introduce the fish along with the lemon juice into the bowl with the other ingredients. Combine and season with salt according to your preference.
- Serve immediately.
*To keep the tostadas from turning soggy, serve the ceviche in a large bowl and the tostadas on the side – that way your guests can prepare and eat their portion one at a time.