Smoky Ceviche Cod
A simple, smoky twist on traditional ceviche, using cod and venezuelan spices.
Ingredients
- ●4 oz Cod filletFresh or frozen
- ●1 tsp Venezuelan chili powderDried or fresh
- ●2 tbsp Fresh lime juiceFreshly squeezed
- ●1 medium Onion, thinly slicedRed or yellow
- ●1/4 tsp Smoky paprikaSmoked or sweet
Instructions
- 1
1. Cut the cod fillet into small, bite-sized pieces.
- 2
2. In a small bowl, mix together the Venezuelan chili powder, lime juice, and smoky paprika.
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3. Add the onion to the bowl and mix well.
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4. Add the cod pieces to the bowl and toss to coat with the marinade.
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5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
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6. Before serving, stir the ceviche to redistribute the flavors.
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7. Serve immediately, garnished with fresh cilantro or scallions if desired.
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8. Note: Traditionally, ceviche is made with raw fish, but you can cook the cod if you prefer.
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9. If cooking, heat a non-stick skillet over medium-high heat and cook for 2-3 minutes per side, or until cooked through.
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10. Let the cod rest for a minute before slicing it thinly and serving with the marinade.