thatstodd2

The acid in the citrus juice actually "cooks" the fish so no heat is necessary. Plan ahead to marinate overnight

INGREDIENTS:

1 pound cod and/or haddock diced in 1/2-inch cubes
1/2 cup fresh lemon juice
1 cup fresh lime juice
1 teaspoon salt, divided use
1/2 teaspoon dried italian seasoning
.
1/4 cup tablespoon olive oil
1/4 teaspoon white pepper
1/4 teaspoon ground cumin
1 medium tomato finely diced
1/2 medium sweet onion finely diced
1 teaspoon white wine vinegar
1 cup cooked frozen tiny salad shrimp, thawed
1 fresh jalapeno pepper, seeded, deveined, and finely minced (wear gloves)
3 tablespoon finely chopped fresh cilantro

PREPARATION:
Combine fish, 1/4 cup lemon juice, 1/2 cup lime juice, salt and oregano. Marinate in refrigerator for 2 hours.

Drain juice completely.

Combine remaining 1/4-cup lemon juice, 1/2-cup lime juice, olive oil, white pepper, cumin, tomato, onion, vinegar, shrimp, jalapeno and cilantro. Stir well. Pour into a large zip-top bag, squeeze out all the air and seal. Refrigerate 8 hours or overnight.


Serve with tortilla chips or cut up pita bread

74Formula233

Sounds good!

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Charlie Wade

Bluefish is a fantastic fish to "cook" this way too. I'm not sure I'd use a groundfish though, I like my worms cooked with heat!

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Charlie Wade
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thatstodd2

Good point about the cod. I have not yet seen worms in haddock while cleaning them. Has anyone else had worms in their haddock catch.

Charlie Wade

Haddock are MUCH cleaner than cod that way. Even so, I hold all my groundfish fillets up to a fluorescent light so it's easy to find and pop them out before cooking or freezing. I've found a few in haddock before, but no where near the number that you'll typically find in cod. The adult worm lives in the gut of seals. The worms produce eggs, which the seal expells, the eggs hatch into larval worms that are eaten by various bottom dwelling critters, the cod eats the critters, the seal eats the cod, and the nastly cycle begins anew.

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Charlie Wade
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Artificial All The Way

I love Ceviche. Although I have never had it with Cod or Haddock before. In Mexico they used mostly shellfish. Shrimp. Lobster (those one clawed things they call lobsters), Conch, and clams.

The way it was explained to me it is done in one step. Mix all ingredients and cover tightly for a minimum of several hrs in the fridge. You must have enough liquid to cover all the fish completely. Drain and serve in a shrimp ****tail style glass with chips.

They also use some orange juice in a few I’ve had.

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I'd rather be in a boat with a drink on the rocks, than in the drink with a boat on the rocks.

Special K

our very own local scup/porgy is excellent in cerviche recipes! give it a try. had a nice scup & fluke sushi platter last summer that was fabulous.

hell, i'll eat anything that resembles fresh fish!