Cod ceviche marinated in lime juice, served well chilled in small glasses with watermelon, avocado and mint.
Lime juice firms up the cod, red onion adds crunch and a hint of chili brings everything to life, served well chilled. This cod ceviche is a summer starter layered in small glasses, featuring raw fish marinated in lime juice and served very cold: allow 5 minutes of preparation and 1 hour in the refrigerator, or about 1 hour 05 minutes in total. Watermelon, avocado and mint add fruitiness and creaminess without masking the delicate flavor of the fish. This recipe joins my collection of keto dishes.
What is cod ceviche?
Ceviche is made with raw fish marinated in lime juice, then served well chilled. The acidity changes the texture of the flesh, turning it opaque and firming it up without cooking it with heat. Cod loin is the central ingredient: its lean, delicate flesh is cut into evenly sized cubes to help it marinate uniformly.
The balance comes from a few simple ingredients: lime for acidity, finely sliced red onion for crunch, chili flakes for gentle heat, avocado for richness, watermelon for juiciness and mint for freshness. The contrasts are what make this dish so appealing: tender and crunchy, tangy and sweet. In small serving glasses, cubes of fish and fruit alternate, with a little marinade spooned over them for a glossy finish.
The inspiration behind this version
This preparation puts freshness first: the fish marinates in the refrigerator, the portions stay neatly defined and the glasses are served straight from the fridge. Cut into evenly sized bite-sized pieces, the cod loin retains a pleasant texture after resting.
Watermelon adds a fruity, juicy note, avocado brings richness and mint provides an herbal touch. The combination stays simple: quality raw fish, lime, a little red onion, a hint of chili and a well-chilled serving. It recalls the spirit of a Thai tartare or Filipino kinilaw.
The main ingredients
Lean, delicate cod loin is the main ingredient: cut into evenly sized bite-sized pieces, it marinates uniformly and retains a tender texture. Remember to remove any bones before cutting. The juice of 3 limes provides acidity and a bright note; it denatures the fish proteins, firms up the flesh and gives the dish structure.
Half a small red onion, sliced very finely, nestles between the pieces without overpowering them, adding crunch and a slightly sulfurous sweetness. A teaspoon of chili flakes provides gentle heat that supports the lime without overwhelming the fish; for a more aromatic heat, a touch of sambal oelek can also be added to the seasoning.
The avocado, ripe but firm enough to hold its shape when diced, adds creaminess and brings everything together. The 100 g of watermelon provide juicy sweetness, color and volume; remove the seeds if necessary. A handful of fresh mint, finely sliced or torn, flavors the dish, with a few whole leaves echoing the herb when plating.
Technique tips and serving
The texture depends on the resting time and the size of the cubes: the pieces should hold together while staying tender. Flesh that is too tight or dry on the surface indicates excessive exposure to acid; about 1 hour in the refrigerator is a useful guideline. With smaller cubes, reduce the marinating time, since, as with sashimi, the cut has a major influence on texture. Lime juice does not guarantee the safety of raw fish: ask your fishmonger for cod suitable for eating raw, keep it cold and work with clean hands, a clean knife and a clean cutting board. Be aware that this preparation is not recommended for pregnant women, immunocompromised people, young children or frail older adults.
When plating, gently add the avocado and watermelon to keep the cubes intact, then fold in the mint without overmixing and spoon over a little marinade for shine. Serve this starter well chilled, perhaps with a green salad, cucumber or a wakame salad. Enjoy promptly, as the marinade continues to change the flesh; per serving, allow for 196 kcal, 11 g of protein, 12 g of fat, 6 g of fiber and 10 g of net carbs, making it moderately low in carbohydrates.
For everyday keto cooking, here are all my low-carb recipes.
Cod Ceviche
Ingredients
- 1 cod loin
- 3 limes juice only
- 0.5 small red onion
- 1 teaspoon chili flakes
- 1 avocado
- 100 g watermelon
- 1 handful fresh mint
Instructions
- Squeeze a lime into a small container. Remove the seeds.3 limes
- Cut the fish into bite-sized pieces and toss with the lime juice.1 cod loin
- Thinly slice the onion and stir it into the fish along with the chili flakes. Refrigerate for one hour. If the pieces are smaller, shorten the time accordingly to avoid over-curing the fish.0.5 small red onion, 1 teaspoon chili flakes
- Cut the avocado and watermelon into pieces. Tear or finely slice the mint leaves. Mix everything together.1 avocado, 100 g watermelon, 1 handful fresh mint
- Fill small serving glasses with the fish and fruit. Spoon a little of the marinade over the top. Garnish with a sprig of mint with whole leaves.
