Ceviche with Avocado, Tomato, and Cilantro

Yield 4 servings



  1. Pour the lime juice and orange juice into an 8-inch square glass baking dish.
  2. Arrange the cod in a single layer inside the dish, completely covering it with the juice.
  3. Cover the dish with plastic wrap and refrigerate it until the fish is opaque throughout, about 4 hours.  Afterwards, drain the fish well and discard the marinade.
  4. In a large bowl, combine the avocado chunks, grape tomatoes, red onion slices, chopped jalapeno, cilantro leaves, olive oil, and salt and pepper.
  5. Divide the fish among four plates and serve it topped with the avocado salad.
  6. Serve the ceviche with the corn tortilla chips or corn taco shells


If you buy your fish with the skin on, here is a one minute video on how to remove it.

Recipe by Unruly Bliss at