Cod Ceviche

The Best Tasting Cod Ceviche Recipe

Perfectly perfectly flavored with citrus juices, tomatoes, avocado, onion, and cilantro. This is the only cod ceviche recipe you will ever need!

What makes this Cod Ceviche so Great?

It's delicious AND healthy. Ceviche is a low fat food, and the cod (or other white fish) is packed with omega-3s, selenium, Vitamin D, and vitamin B. Seafood is also a great low-calorie source of protein! Enjoy this treat while boosting your immune system and cardiovascular health.

Raw Vs Cooked Ceviche

Traditionally ceviche is made using raw fish (Or shrimp). The acidic juice in the lime will actually "cook" the fish. When using fish ordered from Sizzlefish, be sure to thaw and use the fish in the same day for maximum freshness, allowing the fish to soak in the citrus juices for at least one hour. You'll know the fish has soaked long enough when it becomes opaque in color. Alternatively, you can pre-cook the fish by grilling or baking the fish fillets. I

How to Make Cod Ceviche

Prepare the Fish by Marinade, Grilling, Baking

If preparing raw, soak the fish in citrus juice for about an hour. We use lime juice, but some people use a mix of lemon and lime juice to marinate the fish. Feel free to mix things up by trying this recipe with Halibut, Haddock, Sea Bass, or your favorite white fish. If you do not like the idea of eating raw fish, don't have time to marinade, or just prefer to pre-cook the fish feel free to do so! Once you've cooked (or marinated) the cod, drain any juices and cut the fish into small pieces.

Prepare The Vegetables and Fruits

Chop the onion, cilantro, jalapeño, tomato, and cucumber into small chunks. Peel and slide the avocado into small chunks as well. There aren't a ton of ingredients, making for easy prep work!

Mix the Ingredients

Mix the fish you marinated (Or Cooked) earlier in with all of the fruits and vegetables. The fish should be cut into small chunks before mixing. Mix in a little hot sauce for flavor if you prefer a little kick and chill until ready to serve!

Frequently Asked Questions

How long should the ceviche be marinated?

Let the fish set in the citrus juice for about an hour. This allows the acids in the lime (or lemon-lime) juice to "cook" the fish. Do NOT soak the fish for more than two hours or the acids will start to pickle your fish, giving a much different taste.

What do I do with the Juice when the fish is finished marinating?

Drain off any excess lemon or lime juice once you're done marinating the fish

Is eating ceviche safe?

Marinating the fish in an acid like lime lemon or lime juice kills bacteria, making ceviche safer to consume than untreated raw fish, assuming you've marinated the fish long enough. You'll know you've marinated the fish long enough when the fish appears almost cooked with an opaque color. Feel free to cook the fish with heat if you are still fearful of food-borne illness! Note that using frozen fish when making ceviche is actually much safer than fish that has never been frozen. The freezing of the fish kills any parasites that may be harmful to humans. If you've ever had sushi in the United States it is actually required by law that the fish you are served be previously frozen for this very reason. 

What types of Fish can be used with ceviche?

Halibut and cod are most commonly used to make ceviche, but you can really use any kind of fish. Try mixing things up with tuna, mahi-mahi, or haddock!