Cod Ceviche: Refreshing Summer Recipe

Why cod is perfect for ceviche

Ceviche originated in Peru as a way to prepare raw fish with citrus, and cod turns out to be one of the fish that best adapts to this technique. The reason is its texture: desalted cod has firm, dense flesh with well-defined flakes that hold up to marinating without falling apart.

Unlike softer fish such as sea bass or sole, cod maintains its structure during citrus marination. This allows for longer maceration times—up to 2 hours—without the fish becoming mushy. The result is a balance between the acidity of the lime, the residual saltiness of the cod, and the freshness of the herbs.

Furthermore, desalted cod has a practical advantage: it is already partially cured. The salt from the salting process has modified the protein in the flesh, which means that cod ceviche has a different starting point than ceviche made with fresh fish. The final texture is more consistent and the flavor deeper.

In Mediterranean cuisine, cod ceviche is gaining popularity as an alternative to classic cod salads. It is lighter, more visually appealing, and a surprising addition to any summer table. At Mercat del Ninot, we have been recommending this preparation to our customers since 1990 when they look for cold recipes for the warmer months.

Ingredients and preliminary preparation

For 4 people you will need:

• 400 g desalted cod — preferably loin, boneless. If starting with salted cod, desalt for 48 hours, changing the water every 8 hours.
• 6 limes (or 4 limes + 2 lemons) — you need about 200 ml of juice
• 1 medium red onion — thinly sliced julienne
• 1 ají limo or serrano chili — deseeded, finely chopped. If you can't find it, use half a jalapeño
• 1 bunch fresh cilantro — leaves only, reserve some stems
• 1 medium sweet potato — cooked and sliced (optional but traditional)
• Flaked salt, black pepper, extra virgin olive oil
• 1 cooked corn on the cob — kernels removed (optional)

Preliminary cod preparation: Dry the cod very well with paper towels. This step is crucial: if the cod is wet, it will dilute the marinade and the ceviche will be watery. Cut it into 1.5-2 cm cubes. The more uniform the cut, the more even the marinating.

Red onion: Cut it into thin julienne strips and immerse it in ice water for 15 minutes. This removes excess pungency and makes it crispy. Drain well before adding it to the ceviche.

Step by step: the perfect marinade

The secret to ceviche lies in the marinating time. Too little and the cod will be raw inside; too much and the texture will become rubbery. For cod, the optimal point is between 30 and 45 minutes.

1. Step 1 — Base leche de tigre (5 min): In a blender, mix the lime juice, half an ají, a few cilantro stems, a small piece of red onion, and a pinch of salt. Blend until you get a homogeneous liquid. This is the leche de tigre, the soul of the ceviche. Strain it and keep it refrigerated.
2. Step 2 — Marinating (30-45 min): In a glass or ceramic bowl (never metal), place the cod cubes and pour the leche de tigre over them until covered. Cover with cling film and refrigerate for 30 to 45 minutes. Stir gently after 15 minutes to ensure even marinating.
3. Step 3 — Assembly (5 min): Drain some of the marinating liquid (reserve a little). Add the drained red onion, the remaining chopped ají, and the cilantro leaves. Mix gently. Serve on a cold plate or in a bowl with a little leche de tigre on top.
4. Step 4 — Finishing: Crown with a few salt flakes, a drizzle of extra virgin olive oil, a few fresh cilantro leaves, and, if desired, some sweet potato slices and corn kernels on the side.

Important note: Ceviche should be served immediately after assembly. Do not let it sit once the onion and cilantro are added, as they will oxidize and lose freshness. If you need to prepare it in advance, have the marinated cod on one side and the accompaniments on the other, and assemble just before serving.

Cod ceviche variations

Cod ceviche allows for many interpretations. These three are the ones that work best according to our experience:

Tropical ceviche: Add diced ripe mango and substitute part of the lime juice with passion fruit juice. The sweetness of the tropical fruit balances the cod's saltiness spectacularly. Perfect as a starter for summer dinners.

Mediterranean ceviche: Replace cilantro with fresh basil, add halved cherry tomatoes, black Kalamata olives, and a hint of capers. Substitute lime with lemon. This fusion connects the Mediterranean with Latin America and works very well with good bread and tomato.

Asian ceviche: Add soy sauce (one tablespoon), grated fresh ginger, toasted sesame seeds, and a touch of sesame oil. Substitute cilantro with chives. Serve with wonton chips. It's the riskiest version but the one that most surprises guests.

In all three variations, the base is the same: quality desalted cod, well-dried, marinated in citrus for just the right amount of time. What changes is the accompaniment and the flavor profile. If you want to try it with the best cod, our selection of salted cod includes perfect fillets for ceviche.

Ideal accompaniments

Cod ceviche is a complete dish in itself, but it greatly benefits from the right accompaniments:

• Cooked sweet potato: The classic Peruvian accompaniment. Its sweetness contrasts with the acidity of the ceviche. Cook it with the skin on, peel it, and cut it into thick slices.
• Plantain chips: Fried and salted, they provide a crunchy texture. You can find them pre-made in Latin product stores.
• Tostones or patacones: Fried and flattened green plantain. Crispy and neutral, perfect for soaking up the leche de tigre.
• Maíz cancha: Peruvian toasted corn that adds crunch to every bite. If you can't find it, crunchy nachos work as an alternative.
• Avocado: Half a sliced avocado next to the ceviche. Its creaminess balances the acidity.

For drinks, a chilled Albariño or a craft pale ale beer are the best options. If you want to go further, serve shots of leche de tigre as an appetizer — in Peru it's almost mandatory.

Common mistakes when making cod ceviche

After years of recommending this recipe on the Bacalalo blog, these are the most common mistakes we see:

1. Poorly desalted cod: If the cod is too salty, the ceviche will be inedible. Desalt for a full 48 hours, changing the water 3 times a day. Taste a small piece before marinating.
2. Wet cod: Not drying the cod properly dilutes the leche de tigre. Use paper towels and gently press to extract all the water.
3. Too long marinating time: More than 1 hour and the cod starts to become rubbery. The ideal point is 30-45 minutes in the fridge.
4. Bottled lime juice: It's not the same. Fresh juice has essential oils from the rind that bottled juice lacks. Always use fresh limes.
5. Serving lukewarm: Ceviche MUST be cold. Chill the plate, chill the ingredients, serve immediately.

Storage and serving

Cod ceviche is a dish for immediate consumption. Once assembled, it has an optimal window of about 20-30 minutes. After that time, the onion oxidizes, the cilantro loses vibrancy, and the cod continues to marinate in the residual acid.

If you need to prepare it in advance: Marinate the cod and store it drained in the fridge (up to 4 hours). Prepare the onion in ice water, chop the cilantro, and set aside. Assemble everything just before serving. This way you can have a stress-free dinner for 8 people.

Leftovers: If there's ceviche left, don't store it as such. Drain the cod from the liquid, store it in an airtight container, and use it the next day as a taco filling or on toast with avocado. The texture will be different (firmer, more "cooked" by the acid) but it will still be delicious.

Want to explore more fresh recipes? Discover our seafood recipes or visit the cod collection to choose the perfect piece.

Frequently asked questions