Sal Agridulce Ceviche
Sal Agridulce adds a layer of bright flavor and a gorgeous pink color to this dish! In general, ceviche can be made with most varieties of fish or seafood and is ‘cooked’ in citrus juice.
Note: Use the best, freshest fish you can find — or use flash-frozen wild-caught fish that’s been defrosted in the fridge. Ceviche should be served immediately after marinating because the fish continues to ‘cook’ in the citrus juice and will get tough if left too long.
1 pound cod fillet, skin removed
½ teaspoon sea salt
½ cup lime juice
2 teaspoons Sal Agridulce, plus more to garnish
¾ cup cilantro leaves
2 tablespoons minced red onion
½ cucumber, cut in thin slices, for serving
Pat the fish dry with paper towels, cut it into bite-sized cubes (½-inch), and transfer it to a non-reactive bowl.
Add the salt, lime juice, and Sal Agridulce to the fish. Stir to coat the fish with lime juice, being careful not to break it up. Set aside to marinate until the fish becomes opaque, 10-15 minutes.
Add the cilantro leaves and onion; stir to distribute them. Arrange the cucumber slices on a serving plate and mound the ceviche on top, then garnish with a big pinch of Sal Agridulce.