This Cod ceviche recipe is made with fresh vegetables and an abundance of citric flavor for a bright, delicious, and light cod fish ceviche recipe. Follow our steps to see how quickly it comes together!
2Lbs.Cod Fish (About 7 Fillets);we used the Alaskan Cod - Wild Caught - Skinless and boneless
Juice from 3 Limes
Juice from 2 Lemons
1Small Avocado;diced
½Bell Pepper;we used red bell pepper
½CupRed Onion;diced
½CupCilantro;washed and chopped
1Small Cucumber;diced and no need to remove the seeds
1CupExtra Virgin Olive Oil
1CupWhite Wine Vinegar
½tsp.Course Ground Black Pepper;or to taste
1 tsp.Red Pepper Flakes;optional - you can also use cayenne pepper
1 ½tsp.Kosher Salt;or to taste
½tsp.Garlic Powder
Instructions
Start by adding water and ice (to create an ice bath) in a medium bowl. Set it aside.Parboil your Cod (We used the Alaskan Cod for this recipe). After your cod fish has been parboiled and cooled in an ice water bath, sit it aside and begin working on the other ingredients.Cut and dice all the vegetables and the cilantro, this is to include the avocado, cilantro, bell pepper, cucumber, and red onion. Set them aside.
Juice the limes and lemon (remove the seeds and pulp).Drain the fish and squeeze out any left-behind liquid from the fish.Cut the fish into big (bitesize) chunks.
In a large bowl, combine the lemon and lime juice, white wine vinegar, and olive oil. Stir well. Then add ground garlic powder, black pepper, and salt. Stir to combine.Then add the diced vegetables. Mix well to combine. Then add the fish. Continue to mix well, cover and refrigerate for 1-2 hours. Serve and enjoy.
Notes
Do not be in a rush to serve the dish right away. Allow it to properly “cook”. Ceviche is best eaten when freshly made. But safety first!
If you are not parboiling the fish, you need to avoid overcooking or over-marinating the cod fish in the citric juice as this will cause the fish to start flaking and falling apart. Therefore, if you have sliced the cod fish to ¼ inch thin, you can leave the fish pieces in the juice for up to 30 minutes. This time is enough for the fish pieces to cook through and become opaque. Again, safety first. Use your best judgment and research on raw fish safety.
It pays to do the marinating in the fridge.
Adding cayenne or pepper flakes is optional and can be left out of the recipe.
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