Fish Ceviche with New Potatoes
Fish Ceviche with New Potatoes is a easy French recipe that serves 2. 600 calories per serving. Recipe by Dad in the Kitchen on YouTube.
Prep: 20 min | Cook: 20 min | Total: 55 min
Cost: $11.15 total, $5.58 per serving
Ingredients
- 500 g New potatoes (unpeeled, to be boiled whole then cut into cubes)
- 300 g Cod loins (cut into dice about 1 cm)
- 0.5 unité Red onion (finely chopped)
- 1 unité Lime (zest and juice)
- 2 c. à soupe Olive oil (extra virgin)
- 0.5 botte Fresh cilantro (chopped)
- 1 pincée Cayenne pepper (optional, adjust to taste)
- to taste pincée Salt (for cooking water and seasoning)
- to taste pincée Black pepper (optional)
Instructions
Cooking the new potatoes
Wash the new potatoes, leave the skin on, place them in a pot of salted boiling water and cook 15‑20 minutes depending on size until tender but still firm. Drain and let cool.
Time: PT20M
Temperature: eau bouillante
Cutting the cod
Cut the cod loins into dice about 1 cm and place in a large bowl.
Time: PT5M
Mix fish, onion, cilantro, oil and spices
Add the finely chopped red onion, the chopped cilantro, 2 c. à soupe olive oil, a pinch of cayenne pepper, salt and pepper. Mix gently.
Time: PT5M
Add the potatoes
Cut the cooled potatoes into cubes similar in size to the fish dice and incorporate into the bowl. Mix gently to avoid crushing them.
Time: PT5M
Lime marinade
Squeeze the lime, add the juice and zest to the mixture, stir to coat all ingredients well. Cover the bowl and place in the refrigerator for 1 hour.
Time: PT5M
Plate and serve
Remove the ceviche from the refrigerator, taste and adjust seasoning if needed. Serve chilled, garnished with a few extra cilantro leaves.
Time: PT5M
Nutrition Facts
- Calories
- 600
- Protein
- 30 g
- Carbohydrates
- 40 g
- Fat
- 25 g
- Fiber
- 5 g
Dietary info: gluten-free, pescetarian, low sugar, high in protein, high-protein, high-fiber
Allergens: fish, cilantro, olive oil
Ingredient Substitutions
- Instead of New potatoes: new potatoes, small potatoes
- Instead of Cod loins: hake fillet, hake fillet
- Instead of Red onion: red shallot, white onion
- Instead of Lime: yellow lemon, lime
- Instead of Olive oil: rapeseed oil, sunflower oil
- Instead of Fresh cilantro: flat parsley, chives
- Instead of Cayenne pepper: Espelette pepper, paprika
- Instead of Salt: sea salt
- Instead of Black pepper: white pepper
Equipment Needed
- Pot or saucepan
- Colander
- Large mixing bowl
- Chef's knife
- Cutting board
- Citrus press or zester (optional)
- Refrigerator (optional)
Critical Steps — Do Not Skip
- Cooking the potatoes without overcooking
- Lime marination must be done in the refrigerator to avoid bacterial risk
Chef Tips from the Video
- Choose small new potatoes for even cooking and a nutty flavor.
- Add a splash of lime juice just before serving to intensify freshness.
- Serve with corn chips or grilled tortillas for a crunchy contrast.
Troubleshooting
The fish remains too firm after marinating.
Extend marinating time to 2 hours in the refrigerator or add a bit more lime juice.
The potatoes are too soft and fall apart.
Reduce cooking time to 12‑15 minutes and plunge immediately into ice water after cooking.
The ceviche is too acidic.
Add an extra teaspoon of olive oil or slightly reduce the amount of lime juice.
Storage
Refrigerator: Store in an airtight container in the refrigerator for up to 2 days.
Freezer: Not recommended to freeze; the fish texture will deteriorate.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the potatoes the day before and keep them chilled before cutting.
- Prepare the citrus sauce (juice + zest) in advance and keep it refrigerated.
- Marinate the fish just before serving to retain full freshness.
Last updated: September 6, 2026
