Pollock is a somewhat odd textured and bland tasting white fish, but it's also a nutritious source of lean protein that is substantially more affordable than cod or halibut. Therefore, this tasty Ceviche recipe shows us how to improve on Pollock's texture and greatly enhance its flavor by cutting it into small pieces, “cooking” it with lip-smacking lime juice and combining it with crunchy and aromatic raw vegetables and herbs. And best of all it's naturally low in calories so you won't have to get your calculator out at the dining table!
Ingredients:
- 16-20 oz pollock, cut into ½” cubes (any other white fish will work equally well)
- 1/2 red onion, cut into 2 quarters and sliced thin using mandolin
- 1 cup diced cucumber
- 1 cup diced tomato, seeds removed or grape tomatoes, quartered
- 1 cup frozen corn, cooked, drained, cooled
- 1/2 cup diced sweet peppers, color of your choice
- 3-4 cloves garlic, minced
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 cup chopped cilantro
- 1 jalapeno pepper chopped fine. Start with ½ and add to taste.
- 1 cup fresh lime juice. (8+ limes) Choose light green for most juice
Preparation:
Salt the onions and let sit for 15 minutes to draw out
bitter juice. Rinse well and squeeze dry.
In large mixing bowl combine fish, garlic, onion, salt, pepper,
fresh jalapeno and lime juice. Mix gently until fully blended and fish is
completely coated. Marinate in fridge for at least 30 minutes. The longer you
marinate the firmer and more “cooked” the fish will become.
Before serving, carefully fold in the cucumbers, tomatoes peppers, corn and cilantro and serve with Tostitos or other type white corn chip. If you have anyone who tastes soap when they eat cilantro, it works well as a garnish at the table as well.
