Super Radical Cod Ceviche




I recently heard that Dwayne Johnson eats 2,000 pounds of Cod per year and I was impressed!

I did some research and learned that he really eats 821 pounds per year, but that’s still impressive! The article shares his daily nutritional information, which includes just over 5,000 calories. I ran the percentages and found that his diet is Zone friendly at 45C/36P/19F compared to the Zone’s 40C/30P/30F. I also learned that we are just passing sustainable levels of cod consumption globally. That means that unless we farm it, we’re going to eventually run out. I haven’t seen farmed cod yet, but I’m sure it’s out there.

I was inspired by Johnson, so I went out and bought 15 pounds of cod. As it turns out, I’m not as into the fish as he. Nonetheless, I threw it together in a few different ways, one is today’s ceviche, and another you’ll see next week as the start of Massie Meal Prep. I’d never seen cod ceviche, so I gave it a go and I liked it. Compared to spending, $10-$20/lb for halibut or scallops (my favorite ceviche proteins), cod’s $5-$7/lb price tag is tough to beat.

Another quick note is that it doesn’t make a lot of sense to pair ceviche with crispy fried tostones, or even tortilla chips for that matter. That would be like Zoning out a meal and then crushing a huge dessert. I am currently in Hawaii and was eating Poke (po-kay) upon arrival. The boys had some tortilla chips leftover from their lunch, so I munched on some with my Poke. It was then that it struck me. Why take something so fresh and healthy and weigh it down with heavy chips fried in cheap vegetable oil? I decided that the best way to eat Poke or Ceviche is with a spoon or fork!

Give this one a try. If you like it, then my Shrimp and Scallop Ceviche or my Shrimp Aquachile Pacifico might be right up your alley.

Keep it light, keep it fresh and, by all means, “Keep It Paleo!”

Your Pal,

Paleo Nick

Super Radical Cod Ceviche

Ingredients List:

  • 1 pound Pacific cod fillet, diced
  • 1 cup lime juice, freshly squeezed
  • ½ serrano pepper, julienne (leaving seeds in)
  • ½ red bell pepper, fleshed, julienne and halved
  • ¼ red onion, julienne and halved
  • ¼ bunch cilantro, rough chop
  • ½ to 1 teaspoon kosher salt
  • Pinch of freshly ground black pepper
  • Eat with butterleaf lettuce cups or Crispy Fried Tostones chips

Preparation Instructions:

  1. Place cod in a bowl with lime juice, red onion, red bell peppers and cilantro. Stir and season with salt and pepper. Cover and place in the refrigerator for eight hours minimum or overnight.
  2. Check seasoningbefore serving, adding more salt and pepper as needed and for bonus heat, add a few more slices of serrano pepper or some habanero.
  3. Serve with butterleaf lettuce cups or Crisy Fried Tostones. Enjoy!

“Keep It Paleo!”


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