Market Fresh Cod Ceviche
• 350-400 grams cod fish —high quality, fresh, de-boned, filleted, skinned, and pin bones free
• 1 small-medium red pepper, deseeded and diced
• 1 small fennel with its fronds, sliced thinly, fronds picked
• 1 spring onion, sliced finely
• A few sprigs of coriander—leaves picked, stalks chopped
• 2 limes, juiced or 1 lime and 1 small orange, juiced
• 1 teaspoon sea salt
• 1 teaspoon espelette pepper purée, sriracha sauce, or tabasco
• extra virgin olive oil, optional
Prepare your pepper, fennel, spring onions, and coriander. Place it on the side.
Cut your filleted fish into small chunks and place it into a pyrex mixing bowl.
Add the salt, lime-orange juice, and the chili pepper to the fish and toss it around.
Place it in the refigerator for 15-30 minutes making sure to toss it around every so often.
When the sides are marinated, the color will turn opaque. Take it out of the refigerator.
Add the pepper, fennel, and spring onion to the marinated fish and toss together.
If needed, add some more salt accordingly.
Then add the coriander leaves, a bit of the chopped sprigs and toss it together.
Garnish with the fennel fronds.
Divvy it up, drizzle a touch of olive oil and serve immediately!
Spring onions or scallions as we call them in the U.S. are known as oignon nouveau, oignon frais, or cébettes in France. The ones in France seem to have a larger bulb so I can easily slice them along a mandoline.