Cod and mushrooms confit ceviche

Cod ceviche has its origin from Latin America, specifically in Peru, where it is considered as a cultural heritage. Although it can be done with different fishes, the cod is especially good for the consistency, taste and salty touch that is great when marinated. If you want to make a different version we propose that you do with mushrooms confit. It is very original and you will surprise even the ceviche experts. In addition, it is a very light and fresh dish, low in fat and full of vitamins.

Ingredients for the cod and mushrooms confit ceviche :

For the mushrooms confit:

1 pack of mushrooms for fish
150 ml of light olive oil
1 garlic clove
1 laurel leaf

For the cod:

400 g of desalted cod
1 tablespoon of yellow pepper paste
1 lime juice
1 red chili pepper
Fresh coriander
½ celery branch
½ avocado


For the mushrooms confit:

1. Gently heat the oil in a casserole, add the crushed garlic and the laurel. Cook for 5 minutes.

2. Add mushrooms and confit over low heat for 10-15 minutes. Reserve it

For the cod:
1. Remove the skin from the cod and cut it into 1x1cm dice.

2. Remove the nerves of the celery and cut it very thin.

3. In a bowl, mix the lime juice, the yellow pepper paste, the chili pepper and the chopped coriander leaves.

4. Add the cod and mix until the fish is well impregnated.

5. Drain the mushrooms and add them. Reserve the oil for other elaborations.

6. Add the diced avocado.

7. Serve in a bowl and decorate with corn and coriander leaves.

This Christmas, surprise your guests with this recipe served in the avocado peel. It will give it a real kick! 😉


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