Summary: Cod ceviche is a Mediterranean adaptation of Peruvian ceviche: desalted cod "cooked" in lime juice with red onion, chili, and cilantro. The result is fresh, acidic, with the firm texture characteristic of cod. This Spanish version uses easy-to-find ingredients and is prepared in 20 minutes.
Contents
The science of ceviche: what acid does
Ceviche does not "cook" fish with heat but with acid. The lime juice denatures the fish proteins in the same way heat does: the flesh becomes opaque and firm. This is called chemical cooking or acid marination. With desalted cod, the process is faster because the previous salt curing has already partially pre-cooked the proteins.
Ingredients for 4 people
| Ingredient | Quantity | Note |
|---|---|---|
| Desalted cod | 400g | In 1.5 cm cubes |
| Lime (juice) | 6 limes | Freshly squeezed |
| Red onion | 1 large | Very thin julienne |
| Green or yellow pepper | 1 | Brunoise |
| Cilantro or parsley | 1 bunch | Finely chopped |
| Aji amarillo (or chili) | To taste | Without seeds |
| EVOO | 2 tablespoons | Optional, Spanish touch |
Step-by-step recipe
- The cod: Use already desalted cod. Cut it into 1.5 cm cubes. Dry it well with kitchen paper.
- The marinade: Mix the cod with the lime juice, julienned onion, pepper, and chili. Stir well so that the acid comes into contact with the entire surface of the fish.
- Resting: Cover and refrigerate. Desalted cod only needs 10-15 minutes (it's already partially cured). Do not leave it for more than 30 minutes, or the texture will become too tough.
- Finishing: Add the chopped cilantro, taste for salt, and balance with a pinch of sugar if the lime is very acidic. A drizzle of EVOO at the end gives it a Mediterranean touch.
- Serve: Cold, immediately. With toast, corn chips, cold boiled potato, or alone.
Leche de tigre: use it
The liquid left in the bowl after marinating is leche de tigre: acidic, spicy, full of the flavor of cod and lime. In Peru, it's drunk as a shot. In the Spanish version, use it to dress other salads or as the base for an extraordinary vinaigrette.
Variations with Spanish products
| Version | Substitution | Profile |
|---|---|---|
| Andalusian | Lime → lemon + bitter orange | More citrusy, less tropical |
| With anchovies | + 4 chopped anchovy fillets | Double marine umami |
| With tomato | + cherry tomato + basil | Classic Mediterranean |
| With avocado | + diced avocado | Creamy, very popular |
Bacalalo — Desalted cod ready for ceviche
Already at its salt point. No prior soaking. Ideal for ceviche, salads, and cod tartare.
See products →Frequently asked questions
Is cod ceviche safe without thermal cooking?
Desalted cod has undergone a salt curing process that eliminates parasites. It is safe for ceviche. If you use fresh raw cod, freeze it for 48 hours at -20°C beforehand (EU regulation for raw consumption).
Can I use lemon instead of lime?
Yes, although the flavor changes. Lemon is more acidic and less aromatic. For a more Spanish version, mix lemon + a little Jerez vinegar.
How long does ceviche last in the fridge?
Maximum 4-6 hours. After that, the acid continues to act, and the texture of the cod becomes too tough and rubbery.
More cod recipes: Cod salad with orange | Chickpea salad with cod
