Bocanova Pacific Rock Fish Ceviche

Name: Bocanova Pacific Rock Fish Ceviche
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT4H30M0.000S
Yield: 8 servings
Ingredients: 1 pound rock cod, bones, silver skin and bloodline removed, medium dice; Fresh squeezed lime juice, to cover fish; 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 courtesy of Brenda's French Soul Food

Show: Road Trip with G. Garvin

Episode: Oakland

Bocanova Pacific Rock Fish Ceviche

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Level: Easy
Yield: 8 servings

Total: 4 hr 30 min (includes marinating time)
Active: 30 min

Level: Easy
Yield: 8 servings

Total: 4 hr 30 min (includes marinating time)
Active: 30 min

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

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.