One of our favorite ways to enjoy fresh fish during the hot summer months is ceviche. It’s a popular preparation method throughout Latin America that calls for curing—which actually cooks—the fish or seafood with citric acid in a process known as ‘denaturing.’ In this recipe, we use lime juice to cure the cod and for its citrusy link to our mango salsa—a classic pairing in Latin American cuisine.
Cod ceviche with mango salsa
Cod ceviche
preparation
- 200 g fresh cod fillet
- extra-virgin olive oil, to taste
- freshly squeezed lime juice, to taste
- salt, to taste
- freshly ground black pepper, to taste
Slice the cod into bite-sized pieces and transfer to a non-reactive glass bowl. Rub the cod pieces with olive oil and freshly squeezed lime juice, then season with salt and pepper, to taste.
Mango salsa
preparation
- 100 g fresh mango, peeled
- 30 g cucumber, brunoised
- 25 g red onion, brunoised
- a lime, freshly squeezed
- fresh cilantro leaves, minced
- salt, to taste
Cut the mango into small cubes and transfer to a bowl. Add the finely diced cucumber, red onions and cilantro to the bowl. Stir gently to incorporate all of the ingredients and squeeze in the lime juice and add extra-virgin olive oil, to taste. Season the mango salsa with salt, to taste. 
