Bacalao Ceviche recipe with pickled cucumber and grapefruit

White fish ceviche sits on a white plate garnished with finely sliced red onion, pink grapefruit wedges, and some sprigs of mint and cilantro

Bacalao ceviche with pickled cucumber and pink grapefruit is a ceviche recipe that’s fresh, fragrant, and full of flavor, and is sure to bring on the summer vibes! Our ceviche recipe is quick and easy to make, and is ready in under an hour! 

For this ceviche recipe, we’ve used Spanish Bacalao (codfish) to give a more Spanish flavor that’s highlighted with ripe pink grapefruit wedges, fresh sprigs of mint, and a few leaves of cilantro. This ceviche recipe is perfect for a light springtime or summer dish.

Easy Tapas Recipe | Authentic Tapas | Spanish Cuisine | Spanish Tapas | South American Tapas | Spicy Recipe | Fish Recipe | Seafood Recipe | Pescatarian Tapas | Dinner in an Hour

Serving:

Tapas for 4

Ready in:

1 hour

Skill level:

Super easy

Serve with:

Cold beer or white wine

Best ceviche recipe

While ceviche doesn’t exactly come to mind when you think of authentic Spanish cuisine, there are more than a few restaurants and bars creating their own unique Spanish versions of ceviche

Some modern ceviche recipes opt to use tomatoes but we’ve left them off the ingredients list for this ceviche recipe so the sweet flavors of the fish and grapefruit linger with the cilantro and mint

We’ve also left the spice rack in the cupboard so that all the fresh ingredients in this recipe can really shine! 

Ceviche origin

Ceviche, (also referred to as seviche, cebiche) is a cooking technique from South America that gradually spread north into Central America and Mexico. 

Historically,  Ceviche recipes are attributed to the cooking techniques of ancient Incan tribes that are now modern-day Peru and Ecuador. The cooking techniques used citrus fruits such as lemons and limes to soften raw fish and meat. 

Ceviche hit the USA in the early 80s and the humble dish spawned many various recipes and restaurants specializing in ceviche

Nowadays, there’s been something of a ceviche revival (again!) and you’ll find ceviche recipes from all over the world, with many recipes drawing inspiration from the original Peruvian ceviche or Mexican ceviche recipes

Spanish ceviche?

In Spain, with its idyllic, warm spring weather, it feels very natural to crack out the ceviche recipes as early as April or May. During summer, you’ll find no shortage of modern Spanish kitchens offering excellent ceviche recipes up and down the eastern Mediterranean coast and throughout the Balearic Islands.

A large white plate sits on a black and blue background with fillets of white fish sprinkled with some sliced red chili

Ceviche ingredients

Ceviche has evolved over the years and there are now numerous ways to make ceviche with all different ingredients being explored and experimented with (just Google ceviche recipes!). In Peru, ceviche is usually served with sweet potato. Modern recipes have seen corn, cucumber, tomato, and pepper being used. 

For this recipe, we highlight the citrus notes of the limes used for the fish and add some of the bitterness and sweetness from the grapefruit. Paired with some fresh sprigs of mint and cilantro (coriander) leaves and you’ve got a fresh and tasty springtime ceviche recipe that can be made with only 15 minutes of prep time

Best types of ceviche fish to use

White fish such as sea bass, cod, haddock, or snapper all work really well for ceviche. Some red fish also works well such as red or pink snapper or salmon, although these types of fish will add their own distinct flavor to your ceviche recipe.  

As Bacalao is readily available in Spain from pretty much any fishmonger or supermarket (both in fresh cod fillets and its dried form), we’ll use around 14 oz (400 grams) worth of fresh bacalao for this recipe. If you can’t find bacalao, no worries, any other white fish such as sea bass or snapper will work just fine! 

Always speak to your fishmonger and request the freshest fish you can find and make sure that your fish has been sustainably sourced.

a large white plate sits o n a blue wooden background thats filled with ceviche and topped with some red chili slices and sliced red onion

Grapefruit and ceviche recipe

Traditional Mexican ceviche recipes always use citric acid in lime to ‘cook’ the fish. This is because, on the citrus scale, limes are the most powerful containing the most citric acid. Grapefruit with its sweet fruity pulp and juice just doesn’t have enough oomph to properly cook the fish on its own. 

For this ceviche recipe, we will still use lime to prepare the fish and grapefruit to complement the citrus flavors of the dish. 

Is ceviche good for you?

Ceviche is packed full of healthy ingredients that are good for you! Many health experts will agree that ceviche is a very healthy dish that’s often high in protein and low in calories. 

Here are just a few of the health benefits associated with the common ingredients used to make ceviche;

  • Limes are of course one of the crucial ingredients for any ceviche recipe and are high in vitamin C and high in antioxidants. 
  • Raw fish is rich in vitamins A, D, E, and K, not to mention high in minerals phosphorus, iodine, zinc, selenium, and potassium. Raw fish is also an excellent source of protein and poly-unsaturated fatty acids such as omega-3 and omega-6. 
  • Onions are also nature’s own natural antibiotics and antiseptic that help gut health as well as alleviate common colds and other illnesses.
  • Pink grapefruit contains beta carotene, which gives the flesh its reddish hue. Beta carotene has also been linked to lower rates of cancer.

Is ceviche healthy for everyone?

For a majority of people, ceviche is a very healthy meal that can be enjoyed without concern. However, ceviche does contain raw fish and some health experts will warn that ceviche is not suitable for people with a compromised immune system, pregnant women, or gastritis patients.

White fish ceviche sits on a white plate garnished with finely sliced red onion, pink grapefruit wedges, and some sprigs of mint and cilantro

Equipment needed to make this Bacalao ceviche recipe

  • 1 large serving plate or platter
  • 1 sealable jar for pickling the cucumber
  • Handheld lemon squeezer (for extracting the juice of the limes)
  • 1 long sharp knife (for preparing the fish)

Ingredients

Method (step-by-step)

(Serves 3-4 people as a light starter or tapas)

For the ceviche

  • 1 small red onion, sliced fine
  • Juice of 4 limes (around 100ml), freshly squeezed
  • 14 Oz/400g fillet of bacalao (skin removed)
  • 3 small red chilies (medium heat)
  • 1 large pink grapefruit
  • 20 small sprigs of mint
  • 20 medium-sized leaves of cilantro (coriander)
  • 4 tablespoons of extra virgin olive oil 

For the pickled cucumber

  • 7 Oz/200g small cucumber
  • 5 tablespoons of white wine vinegar 
  • 3 tablespoons of caster sugar (or plain white sugar)
  • 1 teaspoon of sea salt or pink Himalayan salt

Method (step-by-step)

Step 1 – Prepare the pickled cucumber

  • Slice the cucumber into thin rounds. 
  • In a sealable jar, add the cucumber, white wine vinegar, caster sugar, and salt. Mix well by turning the sealed jar a few times. 
  • Leave in the fridge overnight, turning the jar a few times to moisten the top pieces of cucumber. 

(Note: If you’re short on time, a few hours in the fridge will work ok.)

Step 2 – Prepare the ceviche

  • Add the red onion and the lime juice and set aside for 20 minutes. Toss the onion a few times in the juice, you will notice the lime juice turns slightly pink.
  • Next, slice the fish into pieces about ¼ inch (5mm) thick, then place the slices in a single layer on a serving plate. 
  • Slice the red chilies and add them on top of the fish. 
  • Add the red onions to the fish, then pour the lime juice evenly over the onions and fish. Cover with some kitchen wrap and refrigerate for at least 30 minutes. (Note: 1 hour is good, but 2 hours is too long and may start to pickle the fish). 
  • Meanwhile, peel the grapefruit with a sharp knife, removing the skin and the white pith. 
  • Carefully remove the segments of grapefruit from their membranes (Use a sharp knife for this). 
  • Finally, arrange the grapefruit segments, pickled cucumber slices, mint, and coriander leaves over the fish and onions. Just before serving, drizzle a little extra virgin olive oil over the fish.

Cooking options and notes: 

  • Pickled cucumber can be substituted for other pickled veggies such as pickled cabbage, small pickled radishes, carrots, peppers, or onions. 
  • If you’re looking to experiment with different types of fish, raw salmon works well paired with fresh sprigs of dill, pickled red cabbage, and finely sliced pickled white cocktail onions or green pickles. 
  • If you do not have fresh chili, you can substitute it with chili flakes, just check the level of spice before adding it to the dish. Too much spice will overpower the other ingredients.
White fish ceviche sits on a white plate garnished with finely sliced red onion, pink grapefruit wedges, and some sprigs of mint and cilantro

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White fish ceviche sits on a white plate garnished with finely sliced red onion, pink grapefruit wedges, and some sprigs of mint and cilantro

Bacalao Ceviche recipe with pickled cucumber and grapefruit

Bacalao ceviche with pickled cucumber and pink grapefruit is a ceviche recipe that’s fresh, fragrant, and full of flavor, and is sure to bring on the summer vibes! Our ceviche recipe is quick and easy to make, and is ready in under an hour!
For this ceviche recipe, we’ve used Spanish Bacalao (codfish) to give a more Spanish flavor that’s highlighted with ripe pink grapefruit wedges, fresh sprigs of mint, and a few leaves of cilantro. This ceviche recipe is perfect for a light springtime or summer dish.
5 from 5 votes
Prep Time 15 mins
Cook Time 45 mins
(pickled cucumber refrigeration time) 2 hrs
Total Time 3 hrs
Course appertizer, cold recipe, dinner, easy lunch, Snack, tapas
Cuisine American, Ecuadorian, fish, latin american, Peruvian, Seafood, South American, spanish
Servings 4 people (tapas)
Calories 287 kcal

Equipment

  • 1 Large serving plate or platter
  • 1 sealable jar (for pickling the cucumber)
  • Handheld lemon squeezer (for extracting the juice of the limes)
  • 1 Long sharp knife (for preparing the fish)

Ingredients
  

(Serves 3-4 people as a light starter or tapas)

    For the ceviche

    • 1 small red onion sliced fine
    • Juice of 4 limes around 100ml, freshly squeezed
    • 14 Oz/400g fillet of bacalao skin removed
    • 3 small red chilies medium heat
    • 1 large pink grapefruit
    • 20 small sprigs of mint
    • 20 medium-sized leaves of cilantro coriander
    • 4 tablespoons of extra virgin olive oil

    For the pickled cucumber

    • 7 Oz/200g small cucumber
    • 5 tablespoons of white wine vinegar
    • 3 tablespoons of caster sugar or plain white sugar
    • 1 teaspoon of sea salt or pink Himalayan salt

    Instructions
     

    Step 1 - Prepare the pickled cucumber

    • Slice the cucumber into thin rounds.
      sliced cucumber on a white chopping board
    • In a sealable jar, add the cucumber, white wine vinegar, caster sugar, and salt. Mix well by turning the sealed jar a few times.
      pickled cucumber in a jar
    • Leave in the fridge overnight, turning the jar a few times to moisten the top pieces of cucumber. (Note: If you’re short on time, a few hours in the fridge will work ok.)
      pickled cucumber in a jar

    Step 2 - Prepare the ceviche

    • Add the red onion and the lime juice and set aside for 20 minutes. Toss the onion a few times in the juice, you will notice the lime juice turns slightly pink.
      two limes sit on a grey bacckground
    • Next, slice the fish into pieces about ¼ inch (5mm) thick, then place the slices in a single layer on a serving plate. Slice the red chilies and add them on top of the fish.
      layers of ceviche are laid out on a white plate and sprinkled with chopped red chili
    • Add the red onions to the fish, then pour the lime juice evenly over the onions and fish. Cover with some kitchen wrap and refrigerate for at least 30 minutes. (Note: 1 hour is good, but 2 hours is too long and may start to pickle the fish). 
      slices of white fish sit. topped with red onion and lime juice
    • Meanwhile, peel the grapefruit with a sharp knife, removing the skin and the white pith.Carefully remove the segments of grapefruit from their membranes (Use a sharp knife for this).
      Pomegranites, lemons, oranges, and other fruit sit on a counter and make a colorful array
    • Finally, arrange the grapefruit segments, pickled cucumber slices, mint, and coriander leaves over the fish and onions. Just before serving, drizzle a little extra virgin olive oil over the fish.
      White fish ceviche sits on a white plate garnished with finely sliced red onion, pink grapefruit wedges, and some sprigs of mint and cilantro

    Video

    Notes

     
    Bacalao ceviche recipe nutirtional guide

    Bacalao ceviche recipe nutirtional guide

     

    Cooking options and notes: 

    • Pickled cucumber can be substituted for other pickled veggies such as pickled cabbage, small pickled radishes, carrots, peppers, or onions. 
    • If you’re looking to experiment with different types of fish, raw salmon works well paired with fresh sprigs of dill, pickled red cabbage, and finely sliced pickled white cocktail onions or green pickles. 
    • If you do not have fresh chili, you can substitute it with chili flakes, just check the level of spice before adding it to the dish. Too much spice will overpower the other ingredients.

    Nutrition

    Serving: 150gCalories: 287kcalCarbohydrates: 14.3gProtein: 23.8gFat: 15gSaturated Fat: 2.2gCholesterol: 55mgSodium: 579mgPotassium: 407mgFiber: 1.6gSugar: 11.1gCalcium: 46mgIron: 2mg
    Keyword bacalao, ceviche, citrus, codfish, Easy Dinner ideas, easy recipe, easy to make, grapefruit, limes, pickled cucumber, red onion, seafood, spring, summer
    Tried this recipe?Let us know how it was!

    Bacalao Ceviche – Cooking Tips and FAQs

    How long does ceviche take to make?

    Allow at least 30 minutes to an hour for the lime to properly cook the raw fish.  

    Is ceviche good for you?

    Raw fish is rich in vitamins A, D, E, and K, not to mention high in minerals phosphorus, iodine, zinc, selenium, and potassium. Raw fish is also an excellent source of protein and poly-unsaturated fatty acids such as omega-3 and omega-6. 

    How healthy is ceviche?

    A 150g serving of Bacalao ceviche has just 286 calories.

    • 20.4g Protein
    • 2g Saturated fat
    • 20.5g Carbohydrates
    • 4.2g Fiber
    • 2mg Iron
    • 83mg Calcium

    Ceviche is considered very healthy. It is rich in vitamins and nutrients, low-carb, and is considered ideal for those on a keto diet.

    Best fish to make ceviche?

    Use a firm or lean white fish to make ceviche. Always use the freshest fish available. 

    Common fish types that work for ceviche are bass, cod, snapper, grouper, and sole. Salmon also works, however, be careful to source the freshest salmon possible. 

    What main dish goes with ceviche?

    Ceviche is ideally served on its own. Optionally, ceviche works well with tortilla chips, or on a tostada and served as a tapas. 

    What can be used in ceviche?

    Raw fish or shrimp are commonly used to make ceviche.

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