Lime-Cured Cod Ceviche with Corn and Red Onion

Squeeze your limes until you have 1½ cups of bright, fragrant juice. Pour into a non-reactive glass bowl and whisk in the salt until fully dissolved. This is your cure — the soul of the ceviche.

Pat the cod pieces dry with a paper towel, then nestle them gently into the lime cure. Make sure every piece is submerged. Cover and refrigerate for 20 to 25 minutes. The citric acid will gently cook the fish, turning it opaque and firm.

While the fish cures, heat a dry skillet over high heat. Add the corn kernels and char them, stirring occasionally, until they get some golden-brown spots and a smoky sweetness — about 5 minutes. Set aside.

In the same skillet over medium heat, add a splash of olive-oil and sweated the diced yellow-onion with the minced garlic, a pinch of salt, and the cumin. Cook low and slow until the onion turns translucent and sweet, about 8 minutes. Let it cool slightly.

Remove the cured cod from the fridge. Using a slotted spoon, lift the fish pieces from the lime cure, letting excess liquid drain away (save the leftover cure — it makes a great dressing base).

In a large bowl, combine the cured cod with the cooled onion-garlic mixture, charred corn, and diced tomato. Toss gently to mix.

Drizzle in a little of the reserved lime cure, add the black-pepper, and fold in the fresh cilantro. Taste and adjust salt if needed — you want brightness, not briny overkill.

Let the ceviche rest for 5 minutes so the flavors marry. Serve in shallow bowls with extra lime wedges on the side and a side of white-rice if you like. Eat within the hour for the best texture.