This recipe for cod ceviche is made for everyday cooking with just a bit more flavor. The steps stay clear and simple, so you can easily adapt the dish to whatever you have on hand.
Pay special attention to balance: something savory, something fresh, and enough texture make all the difference. Add flavorings little by little and taste as you go.
What is ceviche and why do you want to make it?
Ceviche is a classic from the South American coast: raw fish that cooks in a vibrant, fresh citrus marinade. The result? Silky pieces of fish coated in lime, with a kick of pepper and the subtle aroma of fresh sea salt. Not only irresistibly delicious, but also quick to make. Perfect for anyone who loves food that is both tasty and easy, with a refined look.
What you need for cod ceviche
Ingredients (for 4 people)
- 250 g super-fresh cod fillet
- The juice of 2 limes
- 1 small red onion, finely chopped
- 1 green chili pepper, finely chopped
- A handful of coriander, coarsely chopped
- 1 tbsp Nicolas Vahé sherry vinegar
- French sea salt by Nicolas Vahé
- White pepper by Nicolas Vahé, freshly ground
- 1 tbsp good-quality olive oil
How do you make cod ceviche? (step by step)
- Cut the cod into small cubes of about 1 x 1 cm.
- Place the fish in a shallow dish and pour over the lime juice and sherry vinegar. Toss well so every piece of fish is coated.
- Sprinkle with sea salt and plenty of white pepper. Add the onion, chili, and coriander.
- Leave the ceviche in the refrigerator for 15-20 minutes. The fish will now cook in the acidity and become beautifully glossy.
- Drizzle with olive oil and serve immediately with thin toast or crispy flatbread.
Serve it in style: the touch
Set your table with simplicity and an eye for detail. Think beautiful ceramic bowls, a linen napkin, and a fresh sprig of dill for a light, fresh look. With culinary accessories from Nicolas Vahé, you can give even a casual dinner a stylish twist.
Feel free to vary it!
You can adapt ceviche endlessly to your taste or the season:
- Try replacing the cod with salmon or scallops
- Add cubes of avocado or mango for a tropical twist
- Make it extra festive with pomegranate seeds or cucumber pearls
Easy serving with Nicolas Vahé
The products from Nicolas Vahé not only add flavor, they also make it easy to cook like a chef. In the Nicolas Vahé collection at Het Adres you’ll find everything for an unforgettable table.
Frequently asked questions about cod ceviche
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How long can you keep ceviche?
Fresh ceviche is best eaten right away, but it will stay pleasantly fresh in the refrigerator for about 1 day. -
Can I use other fish too?
Absolutely! Salmon, sea bass, tuna, or scallops are also delicious in ceviche. -
How do I know if the fish is really fresh?
Choose fish with a neutral smell and firm texture, and preferably make ceviche on the day you buy it.
Summary
Feeling inspired to make this dish? Discover all the essentials, from Nicolas Vahé sherry vinegar to the finest sea salt, in our Nicolas Vahé collection. Experiment, enjoy – and let yourself be inspired by simplicity in your own kitchen!
Read also: Want to keep reading about this topic? Then also check out our article about fish with Nicolas Vahé.
