Pollock is a somewhat odd textured and bland tasting white fish, but it's also a nutritious source of lean protein that is substantially more affordable than cod or halibut. Therefore, our tasty Ceviche recipe shows us how to improve on Pollock's texture and greatly enhance it's flavor by cutting it into small pieces, combining it with crunchy and aromatic raw vegetables and herbs, and dousing it with lip-smacking lime juice. And best of all it's naturally low in calories so you won't have to get your calculator out at the dining table!
Prep Time | 15 Minutes |
Passive Time | 15 Minutes |
Servings |
4 People
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- 1 lb skinless/boneless pollock fillet
- .25 cup diced red union
- .5 cup diced yellow bell pepper
- .5 cup diced red bell pepper
- .25 cup diced fresh cilantro
- .5 tsp finely diced fresh red or green chile
- 1 garlic clove (finely minced & mashed)
- 3 juicy limes
- 1 pinch salt
- freshly ground black pepper
- diced chive or scallion
Ingredients
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- Dice the Pollock into .5 inch pieces and combine in a mixing bowl with diced red onion, bell pepper and chopped cilantro.
- Finely mince the chile and garlic, and add to the bowl. Squeeze in the lime. Season with salt and black pepper, and combine all the ingredients.
- Cover and refrigerate for 15 to 20 minutes so the lime juice can do its work on the fish while the flavors meld.
- Before serving, give the ceviche ingredients a final stir, then spoon into lettuce ups, scallop shells or whatever groovy presentation you fancy. Garnish with chive or diced green onion tops.
There are a couple of nice options to this recipe. You may increase or reduce the fresh chile, depending on your sense of taste. You may also add a little freshly diced tomato. Ceviche is a simple, refreshing, extremely healthy recipe that allows for a little experimentation, even though I like it exactly as it is written. The citrus acid in the lime cold-cooks the Pollock, so don't think you're eating raw fish. You're not.