Cod Fillet Ceviche

by Editorial Staff

I make this dish very often. The fish is marinated quickly and after 2 hours you can enjoy its taste. But instead of lemon, I use plain white vinegar.

Summary

Prep Time	15 mins
Total Time	2 hrs
Course	Salad
Cuisine	Peruvian

Ingredients

600 gr cod fillet
2 pcs. onions (large)
0.5 pcs. red bell pepper
0.5 pcs. green bell pepper
0.5 teaspoon ground black pepper
1 tablespoon (flat) coarse salt
3-4 tablespoons 9% white vinegar
4-5 tablespoons of vegetable (olive) oil

Instructions

I cut the cod fillet into strips 1-1.5 cm wide.
Cut onions in half rings, bell pepper in cubes (you can also in strips). If a multi-colored bell pepper is not available, you can take a whole bell pepper of the same color. This will not change the taste.
Put cod fillet, onions, bell pepper in a bowl. Add black pepper, salt, vinegar, vegetable (olive) oil. We mix.
I use unscented vegetable oil. You can drizzle lightly with sesame oil before serving. I serve this fish with boiled potatoes.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.