Ceviche Dressed Grilled Cod
Clock Image
Total: 40 mins
Ceviche is a Latin American dish of raw fish cured in citrus juice. We’ve used those bright, tangy flavours to dress an avocado salad and grilled sustainably caught cod.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
417 kcal
(per portion)
Ingredients you'll need
  • 2 lemon
  • 2 orange
  • 2 tsp caster sugar
  • 2 red onion
  • 2 avocado
  • 150g red quinoa
  • 4 cod fillets
  • A handful of coriander, leaves only
  • 1 mini romaine lettuce
From your kitchen
  • Sea salt
  • 150ml boiling water
  • 2 tsp olive oil
You'll need
  • Small pan with lid
  • Measuring jug
  • Baking tray
Step by step this way
  • 1.

    Juice the lemon and orange into a large bowl. Stir in 1 tsp caster sugar and a pinch of salt. This is your ceviche dressing.

  • 2.

    Peel and finely slice the red onion. Add it to the ceviche dressing.

  • 3.

    Halve the avocado. Scoop out the stone. Scoop the avocado flesh out of the skin. Dice it and add it to the dressing. Set aside for 20 mins to marinate.

  • 4.

    While the veg marinate, fill and boil your kettle. Tip the red quinoa into a small pan. Pour in 150ml boiling water, cover and set over a high heat. Bring to the boil, then turn the heat down and simmer for 15-20 mins till the quinoa has absorbed the water and is tender. If the pan dries out too quickly, add a splash more water and turn the heat down.

  • 5.

    While the quinoa cooks, heat your grill to high. Line a baking tray with foil. Rub 1 tsp oil and some salt and pepper into each cod fillet. Lay them on the tray, skin-side up, and grill for 10-12 mins till the skin is crisp and the fish is opaque and flakes easily when you press it with a fork.

  • 6.

    Separate the lettuce leaves and arrange them on 2 warm plates. Top with the quinoa and the cod fillets and spoon over the ceviche dressing, red onion and avocado. Garnish with coriander leaves to serve.

  • 7.

    Fluff the quinoa and divide it between 2 warm plates. Top with the grilled cod fillets. Spoon over the ceviche dressing, the red onion and the avocado. Garnish with coriander leaves to serve.

This recipe is from
See this week's box