This cod carpaccio is the kind of starter that looks impressive on the table yet comes together in just 10 minutes. Thin slices of frozen cod loin are dressed with a bright orange and olive oil mixture, then finished with scallion, fresh oregano, flaky salt and a few pink peppercorns.
Because the fish is served raw, the cod must be frozen for at least 5 days at -20 °C or lower to prevent anisakis. Keeping it frozen also makes it much easier to slice into paper-thin sheets, so a loin stored in the freezer means you can prepare this dish at any time.

It is ideal for celebrations and holidays, when a dish that dresses up the table is welcome without adding stress to the kitchen. Serve it as an entrante, or appetizer, and let the citrus and herbs do the work.

Ingredients for Cod Carpaccio
For 2 servings
- 150 g frozen cod loin
- 1 orange
- 2 tablespoons extra virgin olive oil
- 1 scallion
- Fresh oregano leaves
- Flaky salt
- Pink peppercorns (optional)

How to Make Cod Carpaccio Step by Step
1. Slice the frozen cod
Using a very sharp knife, cut the 150 g frozen cod loin into very thin slices and arrange them on a flat plate. Working with the fish frozen is the key to getting those delicate, even sheets.

2. Prepare the orange
Grate a little zest from the orange, then peel it alive, removing all the white pith and the membrane from the segments. Cut it into pieces, catching every drop of juice as you go, and set the segments aside.

3. Dress the cod
In a bowl, mix the orange juice you collected with 2 tablespoons of extra virgin olive oil. Brush the cod with this mixture, cover with plastic wrap and let it rest for 1 hour in the refrigerator.

4. Finish and serve
When you are ready to serve, cut the scallion into diagonal rings and scatter them over the carpaccio along with the reserved orange segments, fresh oregano leaves, flaky salt and, if you like, a few pink peppercorns. Serve immediately.

Tips for the Best Cod Carpaccio
Seasoning variations
This carpaccio is dressed with extra virgin olive oil, fresh herbs, flaky salt and pink peppercorns, though basil or thyme work just as well as oregano. If you don't have pink peppercorns, substitute ground black pepper.
Boost the orange flavor
If you want a more intense citrus note, add a little orange zest to the dressing. It reinforces the orange already in the recipe without overpowering the delicate cod.
Freeze for safety and easy slicing
Since the fish is served raw, the cod must have been frozen for at least 5 days at -20 °C or lower to prevent anisakis. Keeping it frozen also makes it far easier to cut into very thin slices, so a loin in the freezer means this dish is always within reach.
| Prep time | 10 minutes |
|---|---|
| Cook time | 0 minutes |
| Total time | 10 minutes (plus thawing and chilling time) |
| Servings | 2 |
| Course | Appetizer |
| Cuisine | International |
| Calories | 171 kcal per serving |
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