Zesty, funky, punchy, slightly spicy, and just freak’n delicious; this miso lime shrimp and cod ceviche recipe brings a Santa sized bag of flavors to the table.

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Cod Ceviche Recipe

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WTF is Shrimp and Cod Ceviche ?

Ceviche is a popular Latin American dish where raw fish or seafood is “cooked” in citrus juice, typically lime or lemon juice. The acid in the citrus juice causes the proteins in the seafood to denature, giving it a cooked appearance and texture.

This version of ceviche is a fun dish that combines raw shrimp and Alaskan cod, marinated in citrus juice and miso paste. It contains classic ingredients like cilantro, tomatoes, and creamy avocados while bringing in the bold asian flavors of fermented soybeans.

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WTF is Miso?

Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji. The mixture is then left to ferment for several months to several years, resulting in a thick paste with a unique savory and salty flavor. There are two main types of miso, each with its distinct taste, texture, and color. The two primary categories are “shiro” (white or light miso) and “aka” (red or dark miso).

For this recipe we use white miso along with lime juice and grapefruit juice to marinate or cook our raw fish. I like adding miso because it has such a unique funky flavor. I like pairing big flavors with other big flavors and the zesty pop of lime juice can be overwhelming on its own. I’ve found adding miso to the fruit juice helps to balance the intensity and create a super unique cod ceviche.

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Miso Lime Shrimp and Cod Ceviche Ingredients

Here’s a list of everything you’ll need for this shrimp and cod ceviche recipe. You probably won’t be able to find sashimi grade cod, I’m not even sure that’s a thing, so you’ll have to buy frozen cod filets and thaw them at home. Your local supermarket should have everything you’ll need, including fresh raw shrimp.

• Frozen Alaska Cod Fillets: Thawed, deboned, and skin removed.
• Shrimp: Raw, deveined, and shelled.
• Jalapeños: seeds removed and finely chopped.
• Lime Juice: This is what’s gonna cook your cod ceviche. Freshly squeezed is always best.
• Grapefruit Juice: helps with the denaturation, but also gives a nice flavor punch.
• Miso: Gives this cod ceviche recipe kind of a funky asian twist, don’t worry, its yummy.
• Cilantro: roughly chopped.
• Avocado: Diced.
• Cherry Tomatoes: Halved or quartered if really large.

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Miso Lime Shrimp and Cod Ceviche Equipment

You won’t need anything special to make this shrimp and cod ceviche recipe, you probably have everything in your kitchen already.

• Sharp Knife: A sharp knife is essential for cutting the fish, vegetables, and other ingredients precisely.
• Citrus Juicer: A citrus juicer makes it easier and cleaner to extract the juice from limes and lemons.
• Mixing Bowl: Mixing bowls are needed for combining the ingredients and marinating the fish.
• Cling Wrap: Make sure to cover your ceviche while it’s “cooking” in the fridge. Cooking in the fridge, haha.

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How to Make Shrimp and Cod Ceviche

Follow these step by step instructions to make this miso lime shrimp and cod ceviche recipe. It’s super simple, most of the time will be spend waiting for the fish to “cook” in the lime juice.

Step 1: Make the Marinade

In a mixing bowl combine lime juice, grapefruit juice, and miso. Use a whisk to dissolve miso into the juice. set aside.

Step 2: “Cook” the Fish

Clean the shrimp and cod. Remove skin, shells, devein, and debone. Cut the shrimp in half lengthwise. Dice the cod into 1/3 inch cubes and transfer to mixing bowl with juice and miso. Make sure the fish is completely submerged, you may need to add more lime juice. Cover the bowl with cling wrap and refrigerate for an hour.

Step 3: Add Ingredients

After an hour, add salt, pepper, red onion, Serrano pepper, avocado, cherry tomatoes, olive oil and cilantro. Stir to incorporate everything. Add more lime juice so everything remains submerged. Cover and refrigerate for another hour.

Step 4: Garnish & Serve

Strain the shrimp and cod ceviche, taste and adjust with salt and pepper to accommodate preference. Transfer to a serving bowl, garnish with more cilantro, and enjoy!

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Cooking with Citric Acid?

So this first time I had ceviche I was super hesitant, the whole idea of eating a bowl of raw fish that was prepared only by using lime juice, onions, and some herbs didn’t exactly have me first in line. But I was ignorant, cause you just don’t know what you don’t know.

I didn’t know that when you make cod ceviche, or any ceviche for that matte, theirs a scientific process at play called “acid-induced denaturation.” Essentially, the citric acid from the lime juice, causes the proteins in the raw shrimp and cod to undergo structural changes. This alteration mimics the effects of cooking, giving the fish a distinct texture and appearance without applying heat. It’s a chemical transformation that turns your fresh fish into a flavorful and refreshing ceviche without the need for traditional cooking methods. Mind, Blown.

The method of using citrus juice, to “cook” or marinate raw fish has deep historical roots in Latin American and coastal cuisines. I had trouble trying pinpoint the exact origin of this method, but variations of this culinary practice can be traced back centuries. When I think of ceviche, I think of the Mexican coastline or Peru, where ceviche is their national dish.

For a deep dive into cooking with citric acid and its health implications, check out this heathline.com article.

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Cooking with Raw Fish, Is it Safe?

It might sound odd to use frozen fish for cod ceviche. If it’s been frozen it can’t be fresh, right? Wrong, the fact is all seafood caught and sold in the US has been frozen at some point. The Food and Drug Administration requires that fish intended to be consumed raw, like for sushi or ceviche, must be frozen to specific temperatures for a designated period.

This freezing process is designed to eliminate parasites and ensure the safety of raw seafood for consumers. Therefore, when making cod ceviche or any dish that involves consuming raw fish, it’s recommended to use fish that has been properly frozen according to regulatory guidelines.

And just because it’s been frozen doesn’t mean it isn’t still fresh. When I’m working in Alaska I’ll bring home halibut or salmon that I personally caught, vacuum seal it, and fly home with the frozen fillets. Then I’ll thaw them out in the fridge a day before I cook them; and they still taste fantastic! So don’t let frozen fillets trip you out, and for more info on Halibut fishing in Alaska, check out this link.

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Miso Lime Shrimp and Cod Ceviche Leftovers

You know, this cod ceviche dish is so delicate and when dealing with raw fish I wouldn’t want to keep it out or stored for too long. Try and finish whatever you prepared day off and don’t leave any leftovers. If you do have leftover ceviche store it in an air tight container in the fridge and consume within the next day.

I don’t recommend freezing this dish.

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