Sablefish (Black Cod) Ceviche

Fresh sablefish ceviche with avocado, lime, and shrimp in a glass bowl.

Sablefish (Black Cod) Ceviche

An Omega-rich twist on a classic South American dish!
Course: Appetizer, Dinner, Lunch, Main Course, Snack
Cuisine: South American
Keyword: Black cod, Ceviche, Sablefish
Servings: 8 people


  • 1 lb Sablefish (Black Cod) Skin off. Small diced.
  • 1 Red onion Small diced.
  • 1 Red bell pepper Small diced.
  • 1 Orange bell pepper Small diced.
  • 2 Jalapeno peppers Small diced.
  • 2 cups Lime Juice
  • 1 bunch Fresh cilantro Chopped.
  • 2 tsp Ground Coriander
  • 1 tbsp Ground Cumin
  • 1 tbsp Sea Salt (or to taste)
  • 1 tsp Ground black pepper
  • 2 Avocadoes Small diced.
  • 2 tsp Chipotle chili powder
  • 1 tsp Cayenne pepper
  • Corn chips of your choosing


  • Skin and dice the black cod. Set in plastic or glass bowl. Add lime juice, and let rest for 2-3 hours.
  • In a separate bowl, combine fresh vegetables and spices. Mix very well.
  • Add the vegetable and spice mix to cod and lime juice. Taste and add more salt or seasoning if desired.
  • Let Ceviche set for a minimum of 6 hours and up to overnight.
  • Once all is set, add avocado and serve in stemmed martini glass or in ceramic/glass bowl with chips available for serving.
  • Chef Garrett's tip: Garnish with a slice of lime, diced or sliced and fanned avocado, and even some grilled shrimp.
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3.19 from 11 votes (11 ratings without comment)

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