Pomegranate and Cod Ceviche

Ceviche in it of itself if one of the easiest dishes you can think of. However, the real challenge comes with finding that perfect balance of sour and salty that highlights the fish to its optimal level of flavor. Here, the delicate aroma of cod serves as an immaculate canvas for the pomegranate and avocado to shine.

Serves 4 as an appetizer

• 1 lb/0.6 kg cod fillet, small dice

• 2 avocados, small dice

• 1 cup cherry tomatoes, quartered

• 2 tbs minced parsley

• 1/2 cup pomegranate seeds

• juice of 8 limes (do not substitute for bottled juice)

• 2 tsp salt

• 1 tbs olive oil

Combine all ingredients together in a non-reactive bowl. Refrigerate for 2 to 3 hours or until the fish is cooked. Serve very cold.