20-Minute British-Style Ceviche Salad with Cod Perfection

Name: 20-Minute British-Style Ceviche Salad with Cod Perfection
Prep time: 20 min
Total time: 20 min
Cuisine: British
Ingredients: 300g fresh cod fillet, diced; 1 small red onion, thinly sliced; 1 cucumber, diced; 1 avocado, diced; 1 lime, juiced; 1 lemon, juiced; 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh coriander, chopped

By:

Christina R. Jones

June 22, 2025

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Oh, you’re going to love this one! I discovered British-style ceviche during a rainy weekend in Cornwall when I was craving something fresh but didn’t want to turn on the stove. It’s become my go-to when I need a light, zesty dish that feels fancy but takes barely any effort. The cod melts in your mouth after its citrus bath, and the crunch of cucumber with creamy avocado? Perfect. Trust me, after years of playing with seafood recipes (my dad was a fisherman!), this no-cook wonder is in my top three for flavor and simplicity. Just 20 minutes from chop to plate!

Why You’ll Love This British-Style Ceviche Salad with Cod

This dish is my secret weapon for days when I want something delicious without the fuss. Here’s why it’s a winner:

No cooking required – The citrus does all the work, “cooking” the cod while you relax (or sneak a quick snack).
Ready in 20 minutes – Faster than takeout, but tastes like you spent hours in the kitchen.
Bursting with bright flavors – Tangy lime, crunchy veggies, and buttery avocado make every bite exciting.
Guilt-free goodness – Packed with lean protein and fresh ingredients, it’s as healthy as it is tasty.

British-Style Ceviche Salad with Cod - detail 1

Ingredients for British-Style Ceviche Salad with Cod

Gathering the right ingredients makes all the difference here – trust me, I’ve learned the hard way! Here’s what you’ll need for that perfect balance of bright and fresh:

300g fresh cod fillet, diced into 1cm cubes (don’t skimp on freshness!)
1 small red onion, thinly sliced (soak in ice water for 5 minutes if you want less bite)
1 cucumber, diced (I leave the skin on for extra crunch)
1 ripe avocado, cubed (add this last to prevent mushiness)
1 lime and 1 lemon, juiced (about ¼ cup total – adjust to taste)
1 tbsp good olive oil (the fruity kind works wonders)
1 tsp salt plus ½ tsp black pepper (season in layers)
1 tbsp fresh coriander, chopped (stems and all for maximum flavor)

Equipment You’ll Need

No fancy gadgets required – just a few kitchen basics you probably already have:

A sharp knife (for clean cuts on that delicate cod and avocado)
Mixing bowl (glass or ceramic works best – avoid reactive metals)
Citrus juicer (or just strong hands to squeeze those limes!)
Cutting board (I like a large one so everything stays contained)

How to Make British-Style Ceviche Salad with Cod

This is where the magic happens! I’ve made this ceviche dozens of times, and I promise – if you follow these simple steps, you’ll get perfect results every time. The key is letting the citrus work its magic while keeping everything fresh and vibrant.

Step 1: Marinate the Cod

First things first – grab that beautiful fresh cod and dice it into neat little cubes (about 1cm works best). Toss them into your mixing bowl and pour over all that glorious lime and lemon juice. Give it a gentle stir to make sure every piece gets coated – you’ll see the edges start turning opaque almost immediately! That’s the acid “cooking” the fish. Now walk away for exactly 15 minutes (set a timer!). Any less and the cod won’t firm up properly; any more and it gets rubbery.

Step 2: Combine Vegetables

While the cod does its thing, prep your veggies. Here’s my trick: add everything except the avocado first – the onion, cucumber, olive oil, salt, and pepper. Toss lightly with a rubber spatula (metal can react with the citrus). Only when everything else is combined do you gently fold in those avocado cubes. This keeps them perfectly intact instead of turning to mush. Trust me, I learned this the messy way!

Step 3: Season and Serve

Give everything one final taste – sometimes I add an extra squeeze of lime if it needs more zing. Sprinkle with fresh coriander and pop it in the fridge for 5-10 minutes if you can wait (the flavors meld beautifully when chilled). Serve straight from the bowl with some crusty bread to soak up all those delicious juices. Watch how quickly it disappears!

Tips for Perfect British-Style Ceviche Salad with Cod

After making this ceviche more times than I can count, here are my can’t-live-without tips for nailing it every time:

Fresh cod is non-negotiable – I once tried frozen in a pinch and regretted it instantly. The texture turns mealy, and that gorgeous melt-in-your-mouth quality disappears.
Taste as you go with citrus – Limes vary in acidity! Start with less juice, then add more after 10 minutes if needed. The fish should taste bright but not puckeringly sour.
Serve it right away – While leftovers keep overnight, the magic happens when the avocado’s still firm and the cod has that perfect just-“cooked” texture. Dig in while it’s at its best!

Ingredient Substitutions & Notes

Life happens, and sometimes you need to improvise! Here’s what works (and what doesn’t) when swapping ingredients in this ceviche:

No cod? Haddock or sea bass make excellent substitutes – just avoid oily fish like salmon that overpower the delicate citrus.
Coriander haters? Flat-leaf parsley gives freshness without the soapy taste some people detect. Or skip herbs entirely!
Out of red onion? Shallots work beautifully, or even very thinly sliced white onion soaked briefly in cold water.
Avocado too ripe? I’ve used diced mango in a pinch for sweetness when my avocados betrayed me – surprisingly delicious!

One golden rule: always keep the citrus ratio the same. The acid is what makes this dish work!

Serving Suggestions for British-Style Ceviche Salad with Cod

This ceviche shines brightest when served simply! I love pairing it with ice-cold crisp white wine – a Sauvignon Blanc cuts through the citrus beautifully. For heartier appetites, some warm crusty bread on the side soaks up all those zesty juices. My Sunday lunch trick? Serve it in little gem lettuce cups for perfect no-fuss bites!

Storage & Reheating

Listen, this ceviche is happiest eaten fresh, but if you must save some, tuck it in the fridge for no more than a day – the avocado will start sulking after that. And reheating? Don’t even think about it! The cod turns rubbery, and all those bright flavors fade. Trust me, I learned this lesson the sad, chewy way.

Nutritional Information

Here’s the breakdown per serving – but remember, these values are estimates and can change depending on your exact ingredients!

Calories: 250
Protein: 20g
Carbs: 12g
Healthy fats: 15g

Not bad for something this delicious, right?

Frequently Asked Questions

I get asked these same questions every time I serve this ceviche – so here’s everything you need to know!

Can I use frozen cod?

Oh honey, I tried once when desperate – big mistake! Frozen cod turns weirdly mushy in the citrus bath. Fresh is absolutely worth the trip to the fish counter. If you must use frozen, thaw it completely and pat super dry first, but expect texture changes.

How long does it keep?

Honestly? It’s happiest eaten right away! The avocado starts browning and the cod gets tougher after about 24 hours in the fridge. I sometimes make just the cod-citrus mix ahead (keeps 2 days), then add fresh veggies when serving.

Is it spicy?

Not at all by default – but here’s my trick: keep chili flakes on the side for heat lovers! A pinch stirred in or sprinkled on top gives the perfect kick without overpowering those bright citrus flavors.

Share Your Creation

Made this ceviche? I’d love to see it! Snap a pic and tag me – nothing makes me happier than seeing your kitchen wins. Happy cooking!