Pacific Cod Ceviche
- Total Time
- About 8 hours' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds very fresh Pacific cod
- 1½ to 2cups fresh lime juice
- 1red or white onion, sliced, soaked for 5 minutes in cold water, then drained and rinsed
- 2large garlic cloves, minced
- 2jalapeño or Serrano chilies, minced seeds and membranes removed for a milder ceviche
- Salt
- freshly ground pepper
- 1ripe but firm Hass avocado, diced
- 3tablespoons extra virgin olive oil
- ½cup chopped cilantro (1 bunch)
- 5radishes, sliced
- 1head Bibb lettuce or 5- or 6-ounce bag baby spinach for serving
Nutritional analysis per serving (6 servings)
232 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 22 grams protein; 640 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove any pin bones from the fish with tweezers or needle-nose pliers. Cut the fish into ½-inch pieces and place in a large glass or stainless steel bowl. Add the lime juice and toss together well. Cover with plastic wrap and refrigerate for 5 to 7 hours, stirring from time to time.
- Step 2
Add the onion, garlic, chilies, salt and pepper, avocado and olive oil, and stir together. Refrigerate for another hour. Shortly before serving, stir in the cilantro and the radishes.
- Step 3
Line wide bowls or plates with lettuce leaves or spinach. Using a slotted spoon, spoon the ceviche over the leaves. Garnish with cilantro sprigs, and serve.
- Advance preparation: This must be started 8 hours ahead.
Private Notes
Comments
Followed the recipe exactly, except leaving the fish alone in the lime juice for only one hour instead of 5 to 7 hours. It was plenty cooked by that point. Absolutely delicious!
I used this recipe for my first attempt at home-made ceviche. I was worried about too little or too much acid or too little or too much spices. I was also wary of how the avocado would fit in. It turned out almost as good as ceviches I have had in Lima (Peru) and in San Francisco restaurants. Thanks you for a healthy and delicious recipe.
Cod has worms..I would never use it to make ceviche
Retired seafood executive from Seattle/Ak here. If you enjoy pacific cod you have consumed numerous worms which are benign and magically disappear when cooked. Likewise when cooked in lime juice, probably want to’soak’ for at least 3 hours.
I added scallops in addition to the cod since I had them. Added mangoes with the chilies for some sweetness to the heat — might try different kinds of corn next time. No lettuce. Delicious on its own or with chips! :)
Followed the recipe exactly, except leaving the fish alone in the lime juice for only one hour instead of 5 to 7 hours. It was plenty cooked by that point. Absolutely delicious!
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