Cod ceviche has a way of transporting me straight to a sunny beach with just one bite. I remember the first time I tried it at a tiny, unassuming restaurant by the sea – the vibrant colors, the tangy aroma, and that incredibly fresh, almost electric taste. It’s a dish that relies on the magic of citrus to transform delicate fish into something truly special. This isn’t cooked with heat, but rather ‘cooked’ by the acidity of lime juice. It’s a beautiful example of raw cod ceviche, where simplicity meets incredible flavor. Ready to dive into this refreshing appetizer? Let’s get cooking!

Why You’ll Love This Cod Ceviche Recipe

This dish is a true crowd-pleaser for so many reasons:

It’s incredibly refreshing, making it the perfect starter on a warm day.
The combination of sweet watermelon, creamy avocado, and zesty lime is divine.
As an easy cod ceviche, it requires minimal effort and no actual cooking.
It’s a wonderfully healthy cod ceviche, packed with lean protein and good fats.
The vibrant colors make for a stunning presentation that will impress your guests.
It’s naturally gluten-free, fitting many dietary needs.
You can whip it up quickly for an impromptu gathering.

Essential Cod Ceviche Ingredients

Gathering the right Cod ceviche ingredients is key to a fantastic dish. This recipe relies on the freshest components to shine. The bright, zesty flavor comes from the juice of 3 fresh limes; their acidity is what transforms the fish. We’ll use 3.5 oz cod fillet, diced into small, bite-sized pieces. For a little kick and aromatic depth, finely chopped ½ shallot or small red onion and 1 tsp chili flakes are essential. The sweetness and texture come from 1 cup watermelon, diced, and the creaminess from 1 ripe avocado, also diced. Finally, a handful of fresh mint leaves adds a burst of freshness. The magic of this cod ceviche with lime truly comes alive with these simple, high-quality components.

Cod Ceviche: Amazing 3 Lime Recipe - Fresh Cod Fillet Diced for Ceviche

How to Make Fresh Cod Ceviche

This cod ceviche recipe is surprisingly simple, and the steps are straightforward. You’ll be amazed at how quickly you can create this vibrant dish. Let’s get started with the cod ceviche preparation.

Step 1: Begin by preparing the citrus base. Squeeze the juice from 3 fresh limes into a medium-sized bowl. Make sure to catch any stray seeds – we want pure, tangy goodness!
Step 2: Dice the 3.5 oz cod fillet into small, uniform, bite-sized pieces. Gently fold the cod pieces into the lime juice. This is where the magic of the cod ceviche marinade begins, tenderizing the fish.
Step 3: Finely chop half a shallot or small red onion. Add this, along with 1 tsp chili flakes, to the bowl with the cod and lime juice. Stir everything together gently.
Step 4: Cover the bowl tightly with plastic wrap. Refrigerate for at least one hour. This chilling time allows the lime juice to ‘cook’ the cod, infusing it with flavor and giving it that characteristic opaque appearance. The aroma will start to become wonderfully tangy.
Step 5: While the cod marinates, prepare the fresh additions. Dice 1 ripe avocado and 1 cup watermelon into similar bite-sized pieces. Gently tear the fresh mint leaves into smaller, manageable bits.
Step 6: Once the cod has marinated for an hour, it’s time to assemble. In elegant serving glasses or small bowls, layer the marinated fish mixture with the diced avocado and watermelon. Garnish with the torn mint leaves. This simple process is how you how to make cod ceviche that tastes like it came from a seaside cafe.

Pro Tips for the Best Cod Ceviche

Elevate your ceviche game with these insider tricks. Achieving that perfect balance of fresh, zesty, and creamy is easier than you think!

Always use the freshest, sushi-grade cod you can find. The quality of your fish is paramount for this raw dish.
Don’t over-marinate the cod. An hour is usually perfect; much longer and the fish can become tough and chalky.
Taste and adjust! Before serving, taste the marinade and add more lime juice or a pinch of salt if needed.
Chill your serving glasses beforehand for an extra refreshing experience.

Cod Ceviche: Amazing 3 Lime Recipe - Assembled Cod Ceviche in Serving Glasses

What’s the secret to perfect Cod Ceviche?

The secret to an authentic cod ceviche recipe lies in the balance and freshness. Using high-quality, sushi-grade cod and perfectly ripe avocado and watermelon, combined with just the right amount of lime and a hint of chili, is key. It’s all about letting those simple, bright flavors shine.

Can I make Cod Ceviche ahead of time?

You can prepare the components of this quick cod ceviche recipe ahead of time. Marinate the cod up to an hour in advance. Dice the avocado and watermelon just before serving to prevent them from browning or getting mushy. Assemble right before you plan to eat.

How do I avoid common mistakes with Cod Ceviche?

A common mistake is using fish that isn’t sushi-grade, which can be unsafe. Also, avoid over-marinating, as it ruins the texture. Lastly, don’t skip tasting and adjusting the seasoning; a little extra lime or salt can make all the difference.

Best Ways to Serve Cod Ceviche

This vibrant citrus cod ceviche isn’t just a dish; it’s an experience! For elegant cod ceviche serving suggestions, I love presenting it in chilled martini glasses or small, clear bowls. The layers of pink watermelon, creamy avocado, and translucent fish look stunning. You can serve it with crispy plantain chips or tortilla chips for a delightful crunch. Alternatively, spoon it over a bed of crisp lettuce for a lighter, healthier meal. It also pairs wonderfully with a side of grilled corn or a simple avocado salad.

Nutrition Facts for This Cod Ceviche

This refreshing dish is as healthy as it is delicious. Here’s a breakdown of the estimated nutritional information per serving:

Calories: 180 kcal
Fat: 9 g
Saturated Fat: 1 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Protein: 20 g
Carbohydrates: 15 g
Fiber: 2 g
Sugar: 6 g
Sodium: 200 mg
Cholesterol: 50 mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Cod Ceviche

Properly storing your leftover cod ceviche is crucial for maintaining its freshness and safety. After enjoying this delicious dish, allow any leftovers to cool slightly before transferring them to an airtight container. For the best quality, consume refrigerated cod ceviche within 3 to 4 days. While freezing ceviche is possible, it’s generally not recommended as the texture of the fish and avocado can become mushy upon thawing. If you must freeze it, do so for no more than 3 months, ensuring it’s in a well-sealed container. Reheating isn’t typically done for ceviche; it’s best enjoyed cold or at room temperature straight from the refrigerator. If it’s too cold, let it sit out for about 15 minutes before serving.

Frequently Asked Questions About Cod Ceviche

What makes this Cod Ceviche recipe Peruvian-inspired?

While this specific recipe features watermelon and avocado, the core technique of “cooking” raw fish in citrus juice is fundamental to many South American ceviches, including classic Peruvian cod ceviche. Traditional Peruvian versions often use aji peppers for heat and cancha (toasted corn) for crunch, but the lime-marinated fish is the unifying element.

How can I make my Cod Ceviche spicier?

To achieve a truly spicy cod ceviche, you have a few options. You can increase the amount of chili flakes in the marinade, or better yet, add finely minced fresh chilies like jalapeños or serranos directly into the mix. For an extra kick, a dash of your favorite hot sauce can also work wonders.

Is this considered raw cod ceviche, and is it safe to eat?

Yes, this is a raw cod ceviche, meaning the fish is not cooked with heat. The acidity of the lime juice chemically “cooks” the fish by denaturing its proteins, changing its texture and appearance. For safety, it’s crucial to use the freshest, highest-quality, sushi-grade cod available. This minimizes any risk associated with consuming raw seafood. For more information on safe seafood consumption, consult the FDA guidelines.

What are some other vegetables that work well in Cod Ceviche?

Beyond the watermelon and avocado in this recipe, many other vegetables add wonderful flavor and texture. Diced bell peppers (red, yellow, or orange), finely minced celery, corn kernels, or even diced cucumber can be excellent additions to your cod ceviche preparation, adding freshness and crunch.

Variations of Cod Ceviche You Can Try

While this watermelon and avocado version is fantastic, the beauty of ceviche is its versatility! Here are a few other ways to enjoy this delightful dish.

Simple Cod Ceviche: For a truly minimalist approach, stick to the basics: fresh cod, plenty of lime juice, finely diced red onion, a touch of cilantro, and maybe a pinch of salt. This lets the pure flavor of the fish shine through.
Spicy Shrimp and Cod Ceviche: Combine diced cod with cooked shrimp for a delightful surf-and-turf ceviche. Add minced jalapeños or serrano peppers for a fiery kick that complements the seafood beautifully.
Cod Ceviche with Cilantro and Corn: A classic combination involves adding sweet corn kernels and a generous amount of chopped fresh cilantro to your standard lime-marinated cod. This offers a wonderful balance of sweet, savory, and herbaceous notes.
Mango Tango Cod Ceviche: Swap the watermelon for diced ripe mango. The tropical sweetness of mango pairs exceptionally well with the tangy lime and delicate cod, creating a vibrant and refreshing flavor profile.

Cod Ceviche: Amazing 3 Lime Recipe

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Author: Michael
Total Time: 1 hour
Yield: 4 servings 1x
Diet: Gluten Free

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Description

A refreshing and zesty cod ceviche with watermelon and avocado, perfect as a light appetizer. This dish combines the freshness of raw cod ‘cooked’ in lime juice with the sweetness of watermelon, the creaminess of avocado, and a hint of mint.

Ingredients

Scale

3.5 oz Cod Fillet
3 Limes
½ Shallot or Small Red Onion
1 tsp Chili Flakes
1 Avocado
1 cup Watermelon
1 handful Fresh Mint

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Instructions

Squeeze the juice of three fresh limes into a medium bowl, ensuring to remove any seeds.
Dice 3.5 oz (100 g) of cod fillet into bite-sized pieces and fold them into the lime juice.
Finely chop half a shallot or small red onion, then mix it with 1 tsp of chili flakes.
Cover the bowl and chill in the refrigerator for one hour.
Cut one ripe avocado and one cup of watermelon into small pieces, and tear the mint leaves into smaller bits.
Layer the marinated fish mixture with the diced avocado and watermelon in elegant serving glasses.