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Recipe: Wild Alaska Pollock Ceviche

Cooking with fish is a pretty daunting exercise - you only have to watch any cooking show to hear how if you are even seconds late/early, your fish has been ruined and it won't be any good.

So I'm trying to be a bit different and adventurous, teasing myself into cooking with fish - and I'm kicking off with a recipe that's pretty hard to get wrong: Ceviche!

For those of you who haven't had it before or are unsure, ceviche is a Southern American (oft associated with Peru) dish that involves marinading raw fish in citrus (normally lime juice), which pickles it. In fact, aside from those 2 ingredients, the only other ingredient that is mandatory is onion!

I'm adding a few other bits and pieces to round out the flavour and texture - but as long as you stick to the three base ingredients, and marinade your fish for 10 to 20 minutes, you pretty much can't get this wrong!

You may be a bit hesitant (I definitely was at first) using fish from frozen (if that's how you get it) - don't be! Much of the fish you eat and see is frozen before it reaches you, even from a fresh counter at your supermarket, and even at sushi bars and chains.

I'm using Alaska pollock as well as it's one of the cheaper white firm fish out there, around half the price as sea bass - commonly used for ceviche!

Note: A lot of this recipe is in the prep. The fish should only marinade for 10-20 minutes, so cut the fish first (even from frozen), and by the time you've cut the rest of the ingredients and marinaded, it will be defrosted and ready to eat! Also - don't underestimate the amount of sugar/salt you may need to really bring this dish to life! And, given it's a fairly simple recipe, get good tomatoes/oranges for this as it'll really help with the flavours!


  • ½ large red onion, finely chopped

  • 300g Wild Alaska Pollock fillets

  • ½ tsp salt, plus extra to season

  • Juice of 4 limes

  • Juice of ½ orange

  • 1 red chilli, shredded

  • 1 large garlic clove

  • Half a pepper (any colour)

  • 3 medium tomatoes

  • Small bunch of coriander, roughly chopped


  1. Cut the fillets into small bite size chunks - this will help the fish defrost and be easier to eat. Leave to one side while you prepare the rest

  2. Slice the onion (either finely or in slices) and put into ice cold water for 10 minutes - this will take the harsh edge off them

  3. Juice the limes/orange and be careful not to split the membrane of the limes - this can make it bitter. Use a juicer if you can!

  4. Pour the lime and orange juice over the fish, sprinkle the salt on and leave to one side while you prepare the rest of the dish

  5. Dice peppers and tomatoes, finely chop the chilli and grate the garlic (or crush)

  6. After letting the fish marinade in the lime juice for 20 minutes, pour in the rest of the ingredients including the coriander, mix and season well!

  7. You'll likely need to add sugar, possibly more salt as a final seasoning and pepper - don't be too afraid, the ceviche should be fresh and zingy, if it isn't, add a bit more!

Serve with corn on the cob and sweet potato for a healthy and filling meal!


This post is in collaboration with Alaska Seafood UK - all thoughts and opinions are my own.

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