Ceviche is a great paleo meal. That’s why I now have 3 versions of it on my blog. (see here and here) Yesterday, my man took me out for a little birthday dinner and we had some ceviche at a Spanish tapas restaurant in Pasadena. The ceviche was so good that I wanted it again. So I made it for dinner tonight!
If you check out my other ceviche posts you will see the explanation of what ceviche is and how it is traditionally “cooked” in a citrus. A process that does not actually cook but changes the molecular structure of the meat with a reaction between the acid of the citrus and the proteins in the fish.
This fish was bought on a sunday and labelled “previously frozen”(strike 1), at a local supermarket (strike 2), and was Cod (strike 3).
Strike 1: Fish on sunday is not very fresh, and this fish in particular was previously frozen which also tells you that it is, in fact, not fresh.
Strike 2: Nothing against local supermarkets, but when you start getting fish from actual fish markets and fisherman, the market seems like a suspect middleman. And when it comes to seafood… I want it as close to the water as possible (chronologically and locationally).
Strike 3: Cod tends to be a bottom dwelling fish, especially Rock Cod (as the name suggests). This means they are bottom feeders (translation: they eat ocean waste) and could be more likely to have “undesirable stuff” in the meat.
That being said, I poached the fish first in some boiling water and broke it up into pieces before marinating and chilling the final product. This is a good ceviche for people who are freaked out by raw fish or are opposed to “fishy” tastes. If you use a fresher and more noble fish then definitely try the traditional “cook by marinate” method. Just marinate for a few hours in your fridge and eat away!
1 lb. cod, cut into 1 inch chunks
2 tomatoes, de-seeded and diced small
1/2 onion, quartered and diced small
1/4 c. cilantro, minced
1/2 jalapeño, de-seeded and minced
1/2 cucumber, de-seeded and diced small
1 clove garlic, minced
red pepper flakes
avocado for garnish
- Bring a small pot of water to boil.
- Add cod and cook for 2-3 mins. Drain and set aside.
- In a medium bowl, add remaining ingredients except for spices. (if you don’t want to mince it all, you could always pulse it in a food processor)
- Break cod into flakes and small pieces and add to the bowl of “salsa stuff.
- Add spices to taste.
- Chill the ceviche for at least 2 hours. Serve with cucumber slices (paleo) or tortilla chips (non-paleo). Garnish with avocado.
3 Comments Add yours
Great idea to poach first. I love ceviche, too, but have been eary of serving it to the little ones aka my grandkids. Nice layout on your blog.
Thanks so much! Hope the little ones like it 🙂
Make that “wary.”