Bocanova Pacific Rock Fish Ceviche

Recipe courtesy Brenda's French Soul Food
Show: Road Trip with G. Garvin Episode: Oakland
TOTAL TIME: 4 hr 30 min
Prep: 30 min
Inactive Prep: 4 hr
Cook: --
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 1 pound rock cod, bones, silver skin and bloodline removed, medium dice
  • Fresh squeezed lime juice, to cover fish
  • AJI AMARILLO VINAIGRETTE:
    • 1 cup olive oil
    • 2 to 3 tablespoons lime juice
    • One 7.5-ounce jar aji amarillo paste
    • Salt and freshly ground black pepper
    • 1/2 cup small dice red onions
    • 1/2 cup small dice tomatoes
    • 1/2 cup small dice zucchini
    • 2 tablespoons chopped fresh cilantro
    • Fried green plantain chips, for serving
    recipe tools

    Directions

    Marinate the fish in lime juice until a larger piece is barely pink in the center, 4 to 6 hours.

    For the vinaigrette: Combine the olive oil, lime juice, aji amarillo and some salt and black pepper in a blender and blend until smooth.

    Drain the fish, and then toss with the onions, tomatoes, zucchini, cilantro and vinaigrette. Serve with fried green plantain chips.

    Notes

    This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
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