Cod ceviche with watermelon, lemon, avocado and mint

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Soft and tasteful fish dish for hot days. Inspired by the Peruvian ceviche, but a bit sweeter and milder. Cod ‘cooked’ in lime juice with a small chopped red onion, some chili flakes, watermelon, avocado and mint.

Paleo and AIP proof?

For strikt paleo, AIP and free of nightshade you can leave out the chili flakes.

Cod ceviche with watermelon, lemon, avocado and mint

Ceviche with a sweet twist. Cod cooked in lime with fine piece of onion and chili flakes. Mixed with watermelon, avocado and mint.
Free from dairy, eggs, eggwhites, grains, legumes, nightshade, nuts, peanuts, pseudograins, seeds, soy
Prep Time 1 hour
Cook Time 5 minutes
Total Time 1 hour 5 minutes
Course appetizer, salad
Servings 2 portions
Calories 196


  • bowl or container
  • gridge


  • 1 cod fillet
  • 3 limes you will use the juice
  • ½ small red onion
  • 1 tsp chilli flakes
  • 1 avocado
  • 1 cup watermelon diced
  • 1 handful fresh mint
For strict paleo, AIP and free of nightshade
  • NO chili flakes


  • Squeeze the lime and collect the juice in a small bowl or container. Remove seeds.
  • Cut the fish into bite-sized pieces and mix with the lime juice.
  • Chop the onion finely and mix with the chili flakes. Mix both with the fish. Place in the refrigerator (covered) for at least an hour.
  • Cut the avocado and watermelon into pieces. Tear or finely chop the mint leaves. Mix together.
  • Fill the glasses with the fish and fruit. Spoon some of the marinade liquid on top. Garnish with a few whole mint leaves.

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