A visit to La Salvaora in Valencia inspired this version of ceviche. They served a fishless avocado version. It was delicious!
I usually use fresh halibut when I make ceviche. Using a smoked fish simplifies the preparation. There is no need marinate the fish. It’s just a matter of making your citrus marinade, chopping your produce, and adding it to the marinade. You add the smoked fish right before serving. Simple!
Don’t measure! Taste!
Marinade: The juice of two limes. The juice of 1/2 lemon. The juice of 1/2 orange. (Oranges are juicier in Spain. So, 1/4 to 1/2 cup of freshly squeezed orange juice), fine sea salt to taste (I added a small pinch.)
Produce: 1 large mango (peeled and cubed). 1 avocado (peeled and cubed), 1/2 orange (1/4 inch slices, cut peel off, cut into small triangles), 1 Anaheim pepper (roughly chopped), 1/2 red onion (medium dice), green onion (1/8” slices), 1 clove garlic (finely chopped), cilantro 1/4 cup (finely chopped)
Fish: 4 oz. smoked black cod
Garnish: Fried Anaheim pepper rings and thinly sliced red onion to garnish, smoked sweet paprika
Note: Next time I’m going to use smoked halibut.
Prep: Toss the produce into a bowl with the citrus marinade. Chill for 30 to 60 minutes. Gently stir in the smoked cod.
Serve with chilled white wine, and corn chips.