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Rock Cod Ceviche with Hojiblanca

1/4 cup of fresh squeezed lime juice

2 tablespoons of Serrano-Honey Vinegar

1/3 cup of Hojiblanca UP Extra Virgin Olive Oil

1/2 a cup of finely diced red onion

1/3 of chopped cilantro

1 finely diced, seeded jalapeno 

2 medium firm ripe tomatoes, finely diced

1 large avocado (finely diced optional)

1 pound raw, super fresh rock Cod, Shrimp, Scallops, Sea Bass, Stripped bass,  or Grouper. Cut into small uniform pieces

sea salt to taste

Directions: 

Combine the olive oil, vinegar, lime juice and sea salt. Whisk to combine. Add in the other ingredients including the fish and stir to combine well. Marinate covered in refrigerator for 15 minutes. Serve. The longer you allow this to sit, the more fish will begin to "cook" in the acid of the lime juice and fall apart. Ideally, you want to mix this and serve it right away. However, if you do let it sit the fish will break apart.

Serves 6 as an appetizer 

Recipe from Veronica Foods

 



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