Cod Ceviche
By La Taqueria
Crispy corn tortilla with chilli and citrus marinated cod, crunchy cabbage, chipotle mayo, avocado, scallion, coriander and fiery hot pickled onions.
https://www.lataqueriabelfast.co.uk/
Address: La Taqueria Castle Street
53 Castle St, Belfast, BT1 1GH Phone: 07748 786654
La Taqueria Holywood
51a High Street, Holywood, BT18 9AB Phone: 028 9042 4982
La Taqueria Ormeau
274-276 Ormeau Road, Belfast, BT7 2GB Phone: 028 9064 4477
Our Recommended Wines
Wine Pairing
The lightness and freshness of the ceviche means that we want to compliment it with a wine that is light with a good level of refreshing acidity. Wines that would work well are Zohrer Sands 1 Gruner Veltliner from Austria or The Holy Snail Sauvignon Blanc from the Loire in France.
Wine Pairing
The lightness and freshness of the ceviche means that we want to compliment it with a wine that is light with a good level of refreshing acidity. Wines that would work well are Zohrer Sands 1 Gruner Veltliner from Austria or The Holy Snail Sauvignon Blanc from the Loire in France.
Ingredients & Method
Marinade
- 20ml lime juice
- 10ml orange juice
- 5g finely diced habanero
Mix the above
Mayo
- 30g mayo
- 5g chipotle paste
Cabbage
- 40g finely sliced red cabbage
- Season with a pinch of salt
Fish
- 100g cod (skinless) diced into 1cm cubes
Brine
- 50ml cold water
- 4g sea salt (stir to dissolve)
Place cod in brine for 5 minutes then remove and allow any excess water to drip off for another 5 minutes
Pico
- 5g coriander (chopped)
- 5g spring onion (sliced)
- 5g tomato (diced)
Mix the above
Tostada
- 1 x 15cm corn tortilla fried till crispy.
Quarter Avocado
- Peel and slice
PLATING AND ASSEMBLY
Place tortilla on plate and cover lightly with mayo. Take a good pinch of the cabbage and place in the middle. Mix your cod, pico and marinade in a bowl, place on top of the cabbage. Fan out the avocado on top of the fish mix and serve.
