PREP TIME
25 min
COOK TIME
8h
YIELDS
4 - 6 servings
This Bolivian-born student at Memorial University of Newfoundland loves to showcase her Peruvian roots with this much-loved family recipe, adapted to Canada’s east coast by using local cod “cooked” in fresh lime juice.
Courtesy of Daniela Yamamoto, St. John’s
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Ingredients
2
lb(s) (900 g) cod fillets, deboned, cut in ½-inch (1 cm) pieces
½
red onion, finely diced
1
cup (250 mL) fresh tomatoes, chopped
½
cup (125 mL) packed cilantro, finely chopped
2
tsp (10 mL) salt
1
tsp (5 mL) black pepper
1
cup (250 mL) freshly-squeezed lime juice
2
Tbsp (30 mL) chopped parsley
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Directions
Step 1
In shallow casserole dish, combine cod, onion, tomatoes, cilantro, salt and pepper.
Step 2
Pour lime juice over cod mixture and stir to coat evenly. Cover with plastic wrap and refrigerate for 8 hours, stirring well after the first hour.
Step 3
Sprinkle with parsley. Serve on a bed of lettuce leaves with tortilla chips for scooping.