Prep time: 10 minutes
Total time: 1 hour 40 minutes
Serves: 2 – 4
20 pounds or less: 6 ounces of cod + 2 cups of baby spinach
20-40 pounds: 9 ounces of cod + 3 cups of baby spinach
40+ pounds: 9 ounces of cod + 4 cups of baby spinach
1 1/2 pounds cod fillets
1 1/2 cups freshly squeezed lime juice
1 small red onion, sliced
1 garlic clove, minced
1 or 2 serrano or jalapeño chiles, minced
1/2 cup chopped cilantro
Sea salt and freshly ground black pepper
8 cups baby spinach
Cut the fish into 1/2-inch cubes. Make sure to pull out any bones and discard. Place in a large bowl, add the lime juice and stir together. Make sure that the fish is covered with lime juice. Cover and refrigerate for 30-40 minutes, stirring halfway through.
Add the onion, garlic, and chiles, and toss together. Cover and refrigerate for another hour. Stir in the cilantro and salt and pepper to taste, and gently toss together.
Line plates or wide bowls, or a platter with the spinach leaves. Taste the ceviche and adjust seasoning. Using a slotted spoon so that your plate doesn’t become flooded with lime juice, top the spinach with the ceviche and serve.