Cod and Avocado Ceviche with Lime and Yellow Onion

Roll each lime firmly on the cutting board to release the juices, then halve and juice all ten limes through a strainer into a large non-reactive bowl. You should have about 1.5 cups of fresh lime juice.

Mince the garlic cloves to a fine paste with a pinch of salt using the flat of your knife. Whisk the garlic paste into the lime juice along with the cayenne and 1.5 tsp salt. Taste—it should be bright, spicy, and assertively salty.

Pat the cod dry with paper towels and check for any remaining pin bones. Cut the fish into 2cm cubes, keeping the pieces uniform so they cure evenly.

Add the cubed cod to the lime marinade. Fold gently to coat every piece. Cover and refrigerate for exactly 30 minutes—the fish will turn opaque and firm as the lime acid denatures the proteins.

While the cod cures, halve the yellow onion and slice into thin half-moons. Soak the onion rings in ice water for 10 minutes to tame their bite while keeping crunch. Drain and pat dry.

Pick the cilantro leaves from the stems, roughly chop. Quarter the tomatoes. Cut the avocados in half, remove the pit, and slice into thick fans or chunks.

After 30 minutes, drain most of the cured lime juice from the cod—it becomes the leche de tigre if you want to reserve a splash. Fold in the drained yellow onion rings and chopped cilantro.

Divide the cured cod mixture among four cold bowls or plates. Fan the avocado slices alongside. Scatter the quartered tomatoes. Finish with a squeeze of fresh lime over each serving.