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
lb(s) (900 g) cod fillets, deboned, cut in ½-inch (1 cm) pieces
red onion, finely diced
cup (250 mL) fresh tomatoes, chopped
cup (125 mL) packed cilantro, finely chopped
tsp (10 mL) salt
tsp (5 mL) black pepper
cup (250 mL) freshly-squeezed lime juice
Tbsp (30 mL) chopped parsley
In shallow casserole dish, combine cod, onion, tomatoes, cilantro, salt and pepper.
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.
Sprinkle with parsley. Serve on a bed of lettuce leaves with tortilla chips for scooping.