Cod Ceviche with Pickled Pears, Fresnos, Trout Roe, Rutabaga and Candied Quinoa


3 lbs. fresh cod fillets
12 key limes, juiced
1 cup red quinoa
2 cups granulated sugar
2 cups water
1 1/2 tsp. salt
4 cups white wine vinegar
2 cups sugar
3 each whole cloves
1 tsp. whole coriander
1 each cinnamon stick
1 tsp. salt
3 USA pears, skin on
3 fresno chiles
1/4 cup trout roe
1 lb. rutabaga
3 cups water
1 tsp. tumeric


  • Dice the cod into bite-size pieces and marinate in key lime juice and salt to taste for 2 minutes.
  • Simmer the ingredients until the quinoa is cooked through.
  • Remove from the heat and strain through a chinois to remove as much liquid as possible.
  • Fry the well-drained quinoa in 350 degree F oil until it stops bubbling.
  • Remove to a paper towel in a single layer to drain and cool. Set aside.
  • Combine the ingredients in a non-reactive pan and bring to a boil over medium heat.
  • Reduce the heat to a simmer and cook for 10 minutes.
  • Remove from the heat, strain the liquid and thoroughly chill, or use as called for in the recipe for each pickled ingredient.
  • Cut the pears in 1/2-inch dice and vacuum seal with cold pickling liquid.
  • Remove the stems, seeds and membranes from the chiles and finely mince. Vacuum seal with hot pickling liquid.
  • Combine equal parts cold pickling liquid with trout roe and vacuum seal.
  • Add the water and turmeric to the pickling liquid.
  • Peel the rutabaga and cut into ½-inch dice. Add to the pickling liquid and simmer until fork tender.
  • Cool rutabaga and pickling liquid separately, to prevent overcooking, then store together.
  • Combine the cod with equal parts pickled pears and rutabaga with chiles to taste and the trout roe.  Toss gently to combine and garnish with candied quinoa.  Serve immediately.
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Recipe courtesy of Pear Bureau Northwest.