Friday, August 5, 2011

Chef Chuck's Ceviche Appetizers

Ceviche di Merluzzo
What is cod ceviche? Well, it's a raw seafood salsa, perfect for the summertime. A simple recipe made with raw cod fish, marinated in a lemon and lime juice. Ceviche is originally a Latin American dish, Spain adjusted the recipe by giving it a Mediterranean touch, adding lemons and onions. My added touch of mango gave the ceviche a special sweetness. I serve mine with toasted bread rubbed with a garlic clove, and an ice cold beer.

Cod Ceviche
1/2 pound cod
juice of 3 or 4
lemons, 3/4 cup
2 limes
3 scallions, chopped
3 garlic cloves, crushed
1 teaspoon salt
fresh ground pepper
2 tablespoons capers
1 tomato, chopped
1/2 mango, chopped
2 tablespoons fresh parsley, chopped

Wash and cut up fish into small chunks, place in a small low bowl, set aside. In a small bowl combine fresh lemon and lime juice, on a board crush garlic and salt together to form a paste. Add paste to the juice along with fresh ground pepper, and onions stir and pour over fish. Cover and marinate for at least 2 hours in refrigerator. Add capers, tomatoes, mango and parsley, stir gently and serve on toasted bread.


  1. Wow, looks quite awesome for the summertime! Thanks!

    call Nepal

  2. Thank you Jimmy! Yes, very refreshing... Enjoy!

  3. Normally, I'm not a huge fan of mango but I can certainly "feel" it adding to the essence of freshness in this dish. Bravo!

    Thanks for sharing...

  4. Hello Louise, Exactly! Brings a mellowness... Thank you :)

  5. Hi Jimmy! Yes, I agree this dish is great for the summer... Thank you:)