Cod Ceviche in Tortilla Bowls

Name: Cod Ceviche in Tortilla Bowls
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 Portionen
Ingredients: 2 piece red onions; 1 tsp Salt; 500 g fresh cod fillet (without skin); 4 piece Limes; 4 piece Tortilla wraps (approx. 20 cm Ø); 1 piece red chili pepper; 1 bunch Coriander

Salad

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Cook Time

1 h 15 min

Servings

Difficulty

Medium

Prep Time

45 Min

This Thermomix® recipe for Cod Ceviche in Tortilla Bowls is ready in 1 h 15 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This ceviche recipe is an absolute hit for warm days! The fresh cod, marinated in lime juice, gets a great spiciness and aroma from chili and coriander. The pickled onions provide a pleasant mildness. I like to serve the ceviche in homemade tortilla bowls - it not only looks great, but also tastes fantastic. The preparation is a bit more complex, but the result is well worth it. Perfect as an appetizer or light main course for a summer dinner with friends!

Ingredients (7 ingredients)

2 piece red onions
1 tsp Salt
500 g fresh cod fillet (without skin)
4 piece Limes
4 piece Tortilla wraps (approx. 20 cm Ø)
1 piece red chili pepper
1 bunch Coriander

Preparation (7 steps)

Prepare onions

Thermomix® Setting

5 sec/Speed 5

Peel and halve 2 red onions. Place the halved onions in the mixing bowl and chop for 5 sec./speed 5. Add 200 ml cold water and 1 tsp salt and mix for 5 sec./speed 3. Place the onions in a sieve and leave to steep for 30 minutes.

Prepare cod

Pat 500 g cod fillet (without skin) dry and cut into approx. 1 cm cubes. Place the fish cubes in a bowl.

Marinate ceviche

Add the juice of 4 limes (approx. 125 ml) and 1 tsp salt to the fish cubes. Mix everything well and leave to marinate for 15 minutes.

Prepare chili and coriander

Cut 1 red chili pepper lengthwise, deseed, wash and chop finely. Wash, shake dry and roughly chop 1 bunch of coriander.

Refine ceviche

Drain the pickled onions and mix with the chopped chili and coriander into the marinated ceviche.

Form tortilla bowls

Heat 4 tortilla wraps (approx. 20 cm Ø) one after the other in a pan without fat, turning them over and allowing them to cool over an inverted bowl, so that small tortilla bowls are created.