Cod Ceviche with Couscous

20240324 #breakfastdiary 1012, 10°C/partly cloudy, 35min/workout(R) Adding #couscous so I won't miss out on a proper dose of carbs — #codceviche Soak 50g couscous in 50ml water for 5 minutes, then microwave for 3 minutes and fluff well. Chill in the fridge to cool slightly. Drizzle vinaigrette over the thawed cod (fillet). (This is basically the process that "cooks" the cod — leave it like this for about 10 minutes, and the wine vinegar in the vinaigrette lightly cures the fish.) Slice the shallot on a mandoline and soak in water. Meanwhile, mix chopped dill, capers, paprika powder, salt, pepper, 1 tbsp lime juice, and 1 tbsp vinaigrette until well combined. Add the cod and couscous to the dressing, mix well, and plate. Top with thinly sliced shallot and tomato. ☝️This frozen cod (product) still had the skin on, so the texture wasn't great, and being frozen then thawed left the flesh a bit dry and crumbly 🥲 So for ceviche, I'd recommend using a chilled, skin-off product instead — or at the very least, pat the thawed cod thoroughly dry with a paper towel before using it. 🐟