Best Quick-fix Ceviche Ever!

On a summer evening after work, this codfish ceviche can be a life saver.

Flavored in citrus juices, tomatoes, onions, avocado and cilantro, it’s so wildly delicious you’ll forget it took less than 30 minutes start to finish.

Ingredients

• • 3 halibut filets or cod filets (4-6 oz. from the Santa Barbara Fish Market)
  • 2 cups Roma tomatoes finely chopped
  • 1/2 cup white onion finely chopped
  • 1/4 cup carrot shreds
  • 1/2 teaspoon salt
  • pepper
  • 1 handful fresh cilantro, chopped
  • 1/4 cup lime juice
  • 1/4 cup lemon juice
  • 1/8 teaspoon tarragon leaves dry

Guacamole, chips and tostada shells (optional)

Instructions

If using raw fish: simple soak the fish in lemon juice, lime juice, salt and pepper for about 20 minutes to one hour (the lemon and lime juice cooks the fish).

Meanwhile get the vegetables ready.

Chop the tomatoes, onions and cilantro then shred carrots using a cheese grater. In a large bowl mix together the tomatoes, onion, carrots, salt, pepper, cilantro, lime juice and tarragon.

When the fish is ready, cut the fish into tiny half-inch bites. Add the fish to the large bowl of chopped tomatoes, cilantro and onions and mix well. Set it the refrigerator until ready to serve.

If you prefer to cook the fish first:

Preheat the oven to 400 degrees F. Spray a baking dish with cooking spray and place the fish in the baking dish. Sprinkle with salt and pepper. Broil for 12-15 minutes depending on thickness and until flaky and opaque throughout. When the fish is done let it cool completely. Set aside.

While the fish is cooking: Chop the tomatoes, onions and cilantro then shred carrots using a cheese grater. In a large bowl mix together the tomatoes, onion, carrots, salt, pepper, cilantro, lime juice, lemon juice, and tarragon.

Cut the fish into half-inch bites. Add to the large bowl of chopped tomatoes, cilantro and onions mixture and mix well. Set it the refrigerator until ready to serve.

When ready to serve layer tostada shells or small tortillas with guacamole and ceviche. Garnish with additional lime, cilantro or microgreens.

Recipe by Danielle Fahrenkrug.
www.delightfulmomfood.com

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