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Sablefish (Black Cod) Ceviche
An Omega-rich twist on a classic South American dish!
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Course:
Appetizer, Dinner, Lunch, Main Course, Snack
Cuisine:
South American
Keyword:
Black cod, Ceviche, Sablefish
Servings:
8
people
Author:
Chef Andrew Garrett
Ingredients
1
lb
Sablefish (Black Cod)
Skin off. Small diced.
1
Red onion
Small diced.
1
Red bell pepper
Small diced.
1
Orange bell pepper
Small diced.
2
Jalapeno peppers
Small diced.
2
cups
Lime Juice
1
bunch
Fresh cilantro
Chopped.
2
tsp
Ground Coriander
1
tbsp
Ground Cumin
1
tbsp
Sea Salt (or to taste)
1
tsp
Ground black pepper
2
Avocadoes
Small diced.
2
tsp
Chipotle chili powder
1
tsp
Cayenne pepper
Corn chips of your choosing
Instructions
Skin and dice the black cod. Set in plastic or glass bowl. Add lime juice, and let rest for 2-3 hours.
In a separate bowl, combine fresh vegetables and spices. Mix very well.
Add the vegetable and spice mix to cod and lime juice. Taste and add more salt or seasoning if desired.
Let Ceviche set for a minimum of 6 hours and up to overnight.
Once all is set, add avocado and serve in stemmed martini glass or in ceramic/glass bowl with chips available for serving.
Chef Garrett's tip: Garnish with a slice of lime, diced or sliced and fanned avocado, and even some grilled shrimp.
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