Fresh Tomato Ceviché with Cod and Holy Basil. This ceviché has a tomato base which gives it a bit more depth and a Gazpacho feel to it. Try it!
This Tomato Ceviché is always a good idea but an even better idea once it’s hot outside. I have made a few variations of Cevichè here before but this time I added some tomatoes. This gives the dish a bit more sweetness and almost resembles a Gazpacho that I think worked really good.
As always choose the freshest fish you can find and spend a little extra. Since this is just a small appetizer the cost won’t be that great even if you go for an expensive piece of fish. I use cod in the recipe but any white fish goes well.
Tomato Ceviché with Cod and Holy Basil
Serves 4 as an appetizer
150 g / 5.3 oz fresh cod
10 leaves holy basil
2 tbsp olive oil
4 tbsp fresh lime juice
4 spring onions / scallions
1 red chili
Dice the tomatoes and allow the excess liquid drip off for about 15 minutes in a sieve. Then add the tomatoes to a bowl. Dice the cod and add to the tomatoes. Add lime juice, salt, pepper and sliced spring onions and chili and let marinate for half an hour.
Roughly chop the holy basil and add to the fish, season with salt and pepper and let sit for another half hour. Before serving check the taste and adjust flavors if necessary.