Cod, Spanish Persimon® and avocado ceviche

Name: Cod, Spanish Persimon® and avocado ceviche
Total time: 20 min
Ingredients: 500g of cod, skinned and pin-boned; 1 persimmon, cut into 1cm cubes; 1 avocado, or 2 small avocados, diced into 1cm cubes; 4 baby gem lettuce leaves, finely shredded; 1 red onion, quartered then finely sliced; 1/4 red chilli, very finely diced; 1 handful of salted almond, roughly chopped; 1 handful of coriander leaves, roughly chopped; 8 limes, juiced; 1 handful of coriander stalks; 1 slice of ginger; 1 garlic clove, bashed with the back of a knife and peeled; 1/4 red chilli

by GBC Kitchen

Item 1 of 1

Starter
easy
6
20 minutes

★ ★ ★ ★ ★

5.00

This classic cod ceviche recipe is fiery, fresh and very healthy. The addition of diced Spanish Persimon® adds a lovely fruity sweetness to the dish and is a wonderful introduction to the fruit if you've not tried it before.

First published in 2019

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Ingredients

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Ceviche

500g of cod, skinned and pin-boned
1 persimmon, cut into 1cm cubes
1 avocado, or 2 small avocados, diced into 1cm cubes
4 baby gem lettuce leaves, finely shredded
1 red onion, quartered then finely sliced
1/4 red chilli, very finely diced
1 handful of salted almond, roughly chopped
1 handful of coriander leaves, roughly chopped

Tiger's milk

8 limes, juiced
1 handful of coriander stalks
1 slice of ginger
1 garlic clove, bashed with the back of a knife and peeled
1/4 red chilli

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Method

Begin by making the tiger's milk. Pour the lime juice into a bowl and add the coriander stalks, ginger, garlic and chilli. Season with a good pinch of salt. Leave in the fridge to infuse whilst you prepare the other ingredients

Place the red onion and baby gem lettuce in a bowl of iced water. This will crisp up the vegetables so you get a nice crunch

Using a sharp knife, dice the fish into 1cm cubes, around the same size as the Spanish Persimon® and avocado. Place all in a large bowl and stir to combine

Drain the red onion and lettuce and stir through the fish, along with the chopped coriander and finely diced chilli

Strain the tiger's milk and pour over the fish. Stir to coat evenly and leave to 'cook' in the acid for no more than 3–4 minutes at room temperature. Garnish with the salted almonds and serve immediately

First published in 2019

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GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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