Mexican Cod Ceviche

Cod Ceviche┬áThis Ceviche recipe is so fresh, light and zingy it is, like so much Mexican food, perfect for summer. It’s based on a recipe by Thomasina Mier and while I totally understand people being put off by raw or cured fish (I love them but understand people being nervous) everyone aught to try this. Even though it’s not cooked in the traditional way, chunks of raw fish are steeped in acid, in the form of lime juice here, which essentially cooks it. Once it’s done, it has the texture of boiled or steamed fish that has been left to cool but it packs a real citrus hit. Spike the lime juice with chilli, garlic and onion so their flavours will permeate the fish. Feel free to add more chilli if you’re a chilli-head. After 31 years on this Earth and many deluded notions that I could handle chilli heat, I need to admit defeat. I’m sure I could handle chillies better before I gave up smoking so I could always take that up again.

While any fish can be used in ceviche, semi-firm white fish is preferred. Some care needs to be taken in preparing the fish to avoid contamination and very fresh fish is usually advised. Though I bought this in the local supermarket and found that to be perfect, no need to rush it from the boat to the kitchen! While ceviche is considered to be exceptionally healthy, I did serve mine with corn tortilla chips which tempered the healthiness of it but you could serve it with mixed leaves, in tacos or with steamed sweet potatoes.

Mexican Cod Ceviche


  • juice from 8 limes
  • 4 tbsp coconut milk
  • 1 tbsp olive oil
  • 1 generous pinch of sea salt flakes
  • 1 red onion, finely diced
  • 2 fresh red chillies, finely diced
  • 1 clove of garlic, minced
  • 450g boned and skinned cod fillets, cut into 1 cm dice
  • For the Topping:
  • 3 plum tomatoes
  • 1 small bunch of coriander leaves, coarsely chopped
  • half an avocado, diced
  • juice of half a lime
  • 1 generous pinch of sea salt flakes


  1. Combine the lime juice, coconut milk, olive oil, salt, onion, chilli (deseed for less heat) and garlic in a bowl and mix well. Add the cod pieces and stir them in.
  2. Cover the bowl with a sheet of cling film and put it in the fridge for 4 hours.
  3. For the Topping:
  4. In the meantime, add the tomatoes to a heatproof bowl and cover them with boiling water. Allow to steep for 30 seconds before removing them from the water and peeling of their skins.
  5. Then discard their seeds and watery cores and finely dice up the remaining skinless walls of the tomatoes and add them to a bowl along with the coriander leaves, lime juice and salt.
  6. Mix it up and set it aside until the fish has had its time in the fridge.
  7. To assemble:
  8. Remove the cod from the fridge and pass it through a sieve to get rid of the liquid.
  9. Serve by add ing a generous amount of the cod to a bowl, topping it with your tomato sauce and serve a good handful of corn tortilla chips alongside.
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