Authentic Ceviche with Wild Rock Fish Cod

Authentic Ceviche with Wild Rock Fish Cod! Oh my goodness…. let me tell you how much I love a good ceviche!! YUM! I’ve made ceviche many different ways, and with many different types of fish. I made this one using fresh wild rock fish cod… because when I went to the market it looked amazing. It was super fresh… and that’s what you want for a good authentic ceviche! FRESH FISH!! I’ve used shrimp, halibut, tilapia, crab… you name it! Any good white fish will do. The other key ingredient in this recipe is the lime mayo!! It used to be that I could only find it at a Mexican market… but I’ve seen it regularly stocked at my local Fred Meyers for years now. I think the brand they sell there is McCormick? You can find it either in the condiment isle or in the hispanic isle. The one I bought at the Mexican market is by El Mexicano. And if you can’t find it… just add in some lime juice to your mayo! This is such a fresh dish that is FULL of flavor! I have been making this for years… and it seems that every Summer I get several requests from family and friends to make it for them.

Ingredients:

• 2 pounds, fresh white fish, cut into 1/2 inch cubes (this time I used cod)
• Fresh lime juice, enough to cover the fish (depending on the size of the limes you’ll use 3-6)
• 1 lemon, juiced
• 1/2 orange, juiced
• Fresh Pico de Gallo click HERE for the recipe
• 1 ripe avocado, diced
• Salt to taste
• Lime mayo
• Tostados

Instructions:

1. In a large bowl, add your raw fish. Squeeze enough lime juice over the top to completely cover the fish. Add the juice of one lemon, and 1/2 an orange. Cover and refrigerate for at least an hour, or until the fish is white throughout. (The acid of the lime and lemon juice cooks the fish. I add orange juice because I like the flavor) Strain the fish and put into another large bowl.
2. Drain your fresh Pico de Gallo of any extra juices by scooping it out with a slotted spoon.  Add it to your fish and gently stir. Fold in your avocado. Salt if needed.
3. On each tostada shell spread 1/2 Tbs. (or more, depending on how much you like!) of the lime mayo. Then top with your fresh ceviche! Serve immediately 🙂