Pacific Cod Ceviche Recipe – A Light, Healthy & Flavorful Seafood Dish

Pacific Cod Ceviche

Ceviche is a Latin American preparation in which raw fish is marinated in citrus juice until the surface proteins denature, changing the texture and color of the fish to resemble cooked fish. It is important to understand that acid marination is a textural transformation, not a pathogen elimination process — the food safety requirement for ceviche is that the fish be previously frozen per FDA parasite destruction guidelines (see Food Safety section below). With properly sourced, previously frozen Pacific cod, this is a bright, light, low-calorie appetizer ready in approximately 2 hours of mostly hands-off marinating time.

Serves 4 as an appetizer. Active prep time: 20 minutes. Marinating time: 1.5–2 hours.

Food safety: frozen fish required

The FDA recommends that fish served raw or in acid-only preparations (including ceviche) be previously frozen to destroy parasites (Anisakis and related species are present in wild Pacific cod). The FDA parasite destruction standard: -4°F (-20°C) for 7 days, or -31°F (-35°C) for 15 hours. Commercially frozen Pacific cod fillets sold for retail have typically met this standard. Note: acid marination alone (citrus juice) does not kill parasites or all bacteria — it denatures surface proteins and changes the texture and appearance of the fish but is not equivalent to heat cooking for food safety purposes.

For this recipe, use commercially frozen Pacific cod that has been fully thawed in the refrigerator. Do not use fresh (never-frozen) fish for ceviche unless you can verify the freezing history. Source: FDA: Selecting and Serving Fresh and Frozen Seafood Safely .

Ingredients

Ceviche base:

• 1 lb Pacific cod fillets , previously frozen and fully thawed, cut into ¾-inch cubes
• ½ cup fresh lime juice (about 4 limes)
• ¼ cup fresh lemon juice (about 2 lemons)
• ¼ cup fresh orange juice (adds subtle sweetness and reduces sharpness of the lime)
• ¼ cup red onion, finely diced
• 1 jalapeño pepper, seeded and finely diced (adjust to heat preference)
• ¼ cup fresh cilantro, chopped
• 1 teaspoon sea salt
• ½ teaspoon black pepper

To serve:

• 1 ripe avocado, diced (added just before serving)
• 1 medium tomato, diced (optional)
• 1 small cucumber, diced
• Tortilla chips, tostadas, or lettuce cups

Alternative fish: Lingcod (firmer texture, slightly meatier), Pacific Whiting (very mild, delicate), Halibut Cheeks (tender, premium).

Instructions

Step 1 — Prepare the citrus marinade: Combine lime juice, lemon juice, and orange juice in a large non-reactive bowl (glass or ceramic; not aluminum, which reacts with acid). Stir to combine.

Step 2 — Marinate the cod: Add the cod cubes, ensuring all pieces are fully submerged. Press down any floating pieces. Cover tightly with plastic wrap and refrigerate for 1.5–2 hours. Stir once at the halfway point to ensure even acid exposure. At 1.5–2 hours, the fish will be opaque and firm throughout — this is the visual indicator that the protein has denatured. Do not exceed 2 hours; over-marinated ceviche becomes rubbery and the texture degrades.

Step 3 — Add aromatics: Remove the bowl from the refrigerator. Drain approximately half the citrus liquid if desired (it will be quite strong and salty at this point). Stir in the red onion, jalapeño, cilantro, salt, and pepper. Taste and adjust seasoning.

Step 4 — Finish and serve: Gently fold in the cucumber and tomato (if using). Add the avocado last, just before serving, to prevent browning. Spoon into serving bowls, glasses, or onto tostadas. Garnish with extra cilantro and a lime wedge. Serve immediately.

Notes

Non-reactive bowl: Use glass or ceramic, not aluminum or uncoated cast iron — the citric acid reacts with bare metal and imparts a metallic off-flavor.

Over-marinating: Beyond 2 hours the fish becomes progressively more firm and eventually rubbery. The 1.5–2 hour window is the target; check at 1.5 hours.

Avocado timing: Add avocado immediately before serving. Avocado browning (enzymatic oxidation) occurs within 15–20 minutes of exposure to air and acid; mixing it into the ceviche in advance produces unappealing brown avocado pieces.

Heat level: One seeded jalapeño produces moderate heat in the finished dish. For mild: omit or substitute with diced green bell pepper. For hot: leave seeds in or add serrano.

More whitefish: Chilean Sea Bass • Whitefish Collection .

Videos: Global Seafoods YouTube Channel .