Pacific Cod Ceviche

• 1 1/2 pounds very fresh Pacific cod
• 1 1/2 to 2 cups fresh lime juice
• 1 red or white onion, sliced, soaked for 5 minutes in cold water, then drained and rinsed
• 2 large garlic cloves, minced
• 2 jalapeno or Serrano chilies, minced seeds and membranes removed for a milder ceviche
• Salt
• freshly ground pepper
• 1 ripe but firm Hass avocado, diced
• 3 tablespoons extra virgin olive oil
• 1/2 cup chopped cilantro (1 bunch)
• 5 radishes, sliced
• 1 head Bibb lettuce or 5- or 6-ounce bag baby spinach for serving

1. Remove any pin bones from the fish with tweezers or needle-nose pliers.
2. Cut the fish into 1/2-inch pieces and place in a large glass or stainless steel bowl.
3. Add the lime juice and toss together well.
4. Cover with plastic wrap and refrigerate for 5 to 7 hours, stirring from time to time.
5. Add the onion, garlic, chilies, salt and pepper, avocado and olive oil, and stir together.
6. Refrigerate for another hour.
7. Shortly before serving, stir in the cilantro and the radishes.
8. Line wide bowls or plates with lettuce leaves or spinach.
9. Using a slotted spoon, spoon the ceviche over the leaves.
10. Garnish with cilantro sprigs, and serve.

lime juice, red, garlic, serrano chilies, salt, freshly ground pepper, avocado, extra virgin olive oil, cilantro, radishes

Taken from cooking.nytimes.com/recipes/1013951 (may not work)