Cod Ceviche

• 1 1/2 pounds Alaskan cod fillets
• 1 1/2 cups freshly squeezed lime juice
• Salt and freshly ground pepper
• 1 small white or red onion, sliced
• 1 garlic clove, minced
• 1 or 2 serrano or jalapeno chiles, minced
• 2 medium tomatoes (in season only), diced
• 1/4 cup extra virgin olive oil
• 1 ripe but firm avocado, diced
• 1/4 to 1/2 cup chopped cilantro (to taste)
• 1 6-ounce bag baby spinach

1. Cut the fish into 1/2-inch cubes.
2. Make sure to pull out any bones and discard.
3. Place in a large bowl, add the lime juice and stir together.
4. Make sure that the fish is covered with lime juice.
5. Cover and refrigerate for 6 to 7 hours, stirring every once in awhile.
6. Add salt and pepper to taste, and toss together.
7. Add the onion, garlic, chiles, tomatoes if using, and olive oil, and toss together.
8. Cover and refrigerate for another hour.
9. Stir in the avocado and cilantro and gently toss together.
10. Line plates or wide bowls, or a platter with the spinach leaves.
11. Taste the ceviche and adjust seasoning.
12. Using a slotted spoon so that your plate doesnt become flooded with lime juice, top the spinach with the ceviche and serve.

freshly squeezed lime juice, salt, white, garlic, serrano, tomatoes, extra virgin olive oil, avocado, cilantro, baby spinach

Taken from cooking.nytimes.com/recipes/1015764 (may not work)