Pacific Cod Ceviche with Mango

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Just in time for summer! Super-easy, fresh, and can be pulled off on any given day! Enjoy!

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Ingredients

1-1.5 pounds Pacific Cod Filet

4 limes

1 pint cherry tomatoes

2 ears of corn

1 purple onion

3-4 garlic cloves

1 bunch cilantro

1 cucumber

1 mango

1 avacado

2-3 tbsp olive oil

Salt and pepper

Tostadas

Mayonaise

Directions

  1. Shuck the corn, drizzle with olive oil, sprinkle with salt and pepper and broil until roasted, shaking the pan every once in a while to get an even roast.

  2. Chop, slice, and dice everything!

  3. Take the corn off the cob and place all ingredients into a bowl or gallon zip lock bag.

  4. Add juice from the limes and let it marinate in the refrigerator for at least 45 minutes. This lets the fish “cook” in the lime juice. If you’ve got the time, leave it in the refrigerator for 2 hours.

  5. Add a thin layer of mayo to the tostada and top with ceviche!

*I didn’t use any serrano peppers or cherry peppers which is what lots of people enjoy. The kids aren’t into the heat, and so I decided to use some candied jalapeños on mine alone and it was perfect!