Yield: About 4 cups or 8 appetizer/salad servings
1 pound cod, (or any lean white fish) diced in ½-inch cubes
1½ cup fresh lemon juice (about 8-10 lemons)
1 teaspoon salt
1 Tablespoon olive oil
¼ teaspoon white pepper
1 tomato finely diced
½ medium sweet onion finely diced
1 teaspoon white vinegar
1 fresh jalapeno or serrano chile pepper, seeded, deveined, and finely minced (wear gloves)
½ bunch of finely chopped fresh cilantro
1 hass avocado in slices
½ cup tomato and clam juice (Clamato)
No nutrition information available
Combine fish, lemon juice, ½ teaspoon salt. Marinate in refrigerator for 2 hours.
Combine olive oil, white pepper, tomato, onion, vinegar, clamato, jalapeno chile, and cilantro. Stir well. Add to fish. Add avocado slices.
Serve ceviche cold on a lettuce leaf with crispy tortilla chips as a dip or on a bed of mixed lettuce greens as a salad.
Note: The acid in the citrus juice actually "cooks" the fish so no heat is necessary.
Store in an airtight container in the refrigerator.