Place the cod steaks in a bowl and pour a little olive oil over them.

Separate the buds of the citrus fruits and squeeze the remaining juice into the bowl of the steaks.

Garnish with the citrus buds and the pomegranate seeds (for an easy removal of the seeds cut the pomegranate in half and with the seeds facing a bowl beat the other end with a wooden spoon, so the seeds will easily fall into the bowl).

Put the bowl in the refrigerator and serve the ceviche cold.