Northwest Lingcod Ceviche
This easy ceviche recipe with fresh mango works as an appetizer for any dinner party.
- 8 oz Ling Cod wild caught preferably
- 2 limes, juiced
- 2 cloves garlic, minced
- 1 shallot, minced
- 1-2 oz fennel, chopped
- 1 tomato, diced Plum preferably
- 2 tbsp cilantro, chopped
- ½ mango, diced Manilita preferably
- ½ Fresno chili, minced
- 1-2 oz Extra virgin olive oil
- salt to taste
- pepper to taste
- micro greens garnish
- Dice cod and reserve.
- Juice limes.
- Marinate cod in lime juice for 20 minutes.
- Mix olive oil with garlic, shallots, fennel, tomato, cilantro, mango and Fresno chili.
- Season with salt and pepper to taste.
- Add cod with lime juice to the mixture. Stir to combine.
- Plate in martini glass or stem glass or bowl.
- Garnish with micro greens.
- Serve with fresh tortilla chips or crostini.
If ever there were a fish with an identity crisis, it’s the lingcod, a species that is neither a cod nor a ling. Rather it’s a Pacific greenling, from the family Hexagrammidae. Lincod ranges from Baja California to Kodiak Island and the Aleutian Peninsula. Lingcod can grow to 90 pounds but typical market size is around 10 pounds. This lean, white fish is similar to halibut and is a favorite of many West coast chefs, many of whom prefer it to halibut. The firm, snow-white flesh is delicious in fish and chips, and can also be grilled or baked with excellent results.