Cod Carpaccio Recipe: A Festive 10-Minute Spanish Starter 2026

Isabel Gaines
Cod Carpaccio Recipe: A Festive 10-Minute Spanish Starter
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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.


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Cod carpaccio garnished with orange segments and fresh oregano

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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.

Homemade cod carpaccio arranged on a flat plate

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)

Ingredients for cod carpaccio including cod loin, orange, olive oil and oregano

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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.

Thin slices of cod arranged on a flat plate

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.

Orange being cut into segments with the pith removed

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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.

Cod slices being brushed with orange juice and olive oil

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.

Cod carpaccio ready to serve with scallion, orange and oregano

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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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Isabel Gaines

Author

Isabel Gaines

As a former restaurant owner turned reporter, Isabel brings a unique perspective to Grand Goldman. With decades of experience, her articles on cooking and homemaking are both informative and engaging, reflecting her deep knowledge and love for all things culinary.


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