Cod ceviche and roasted butternut squash

Main Dish
4 servings
30 min
20 min
Very Easy


Number of serving: 4
1 butternut squash, peeled and diced

2 tablespoons of olive oil

1 teaspoon of fresh thyme

1 teaspoon of sea salt

1 teaspoon of black pepper

1/2 lb white fish

1 clove of garlic, chopped

2 tablespoons of parsley, chopped

2 tablespoons of cilantro, chopped

Zest of 1 lemon

Zest of 1 orange

Zest of 1 lime

Juice of 2 lemons

Juice of an orange

Juice of a lime

2 tablespoons of rice wine vinegar

1/4 cup of tomatoes, chopped

1/4 cup of onions, chopped

salt and pepper to taste

1/4 cup of pomegranate seeds


  • Preheat oven to 350F.
  • Add all the ingredients and roast butternut squash for 20-25 minutes.
  • Once roasted, put aside to cool.Once the butternut squash is cool, cut into smaller bite size pieces.
  • Cut the cod up into small bite size pieces. Do the same for the tomatoes, onion and garlic. Add the the ingredients in a bowl with the citrus juices and zest.
  • Add the parsley , cilantro , and salt and pepper to taste. Ad this point you could also add a jalapeno pepper to give the ceviche some heat.
  • Pour the mix in a fridge safe container and put in the fridge for a minimum of 3 hrs to allow the citrus juices to cook the fish.


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