RecipeCitrus Ceviche

Nutrition Facts
Amount per Serving
  • Calories: 170
  • Protein: 12 g
  • Total Fat: 7 g
    • Unsaturated Fat: 6 g
    • Saturated Fat: 1 g
  • Cholesterol: 30 mg
  • Total Carbohydrate: 17 g
  • Dietary Fiber: 5 g
  • Total Sugar: 9 g
    • Natural Sugar: 9 g
    • Added Sugar: 0 g
  • Sodium: 130 mg

No need to turn on the oven!  This ceviche will fill your tummy with fabulous flavor and an explosion of superfoods. It entails a method of using fresh lime juice to “cook” the fish instead of heat, and in this version I toss in sweet orange and grapefruit segments to give it an extra bright and citrusy taste. Tomatoes, cucumbers, onions and avocado are also added into the mix to punch up the nutrition, texture and overall deliciousness. And while I typically use red snapper, you can also swap in fresh halibut, tilapia, bay scallops or another favorite swimmer. Also, if you’re squeamish about using raw fish, you can easily make it with pre-cooked (steamed or boiled) seafood, and it will still come out super fresh and yummy.

  • Prep time
  • Total Time
This recipe makes 4 servings
  • • ½ pound fish of choice, such as halibut, red snapper, bay scallops or shrimp, cut into bite-sized pieces (~¾ inches)*
    • • ½ cup fresh lime juice (from about 6 to 8 limes)
    • • 2 tablespoons finely chopped red onion
    • • 4 slices jalapeño
    • • 1 orange, segmented, each segment cut into s, saving any juice
    • • 1 small (or ½ large) red/pink grapefruit, segmented, each segment cut into ⅓’s, saving any juices
    • • 1 tablespoon extra-virgin olive oil
    • • 4 to 6 ripe grape tomatoes, diced
    • • 3 scallions, sliced
    • • ½ cup finely diced Persian or seedless cucumber
    • ¼ teaspoon kosher salt, or more to taste
    • teaspoon ground black pepper, or more to taste
    • • ¼ teaspoon ground cumin (optional)
    • • ½ avocado, firmly tender, finely diced
    • For garnish: Radicchio leaves and whole-grain flatbreads, corn tortillas or plantain chips

    *If using halibut or red snapper, remove the skin and dark flesh; bay scallops should be cut in half if they’re big; and shrimp should be shelled and deveined (you can use raw or pre-cooked).


    In a glass or nonreactive bowl, combine fish with lime juice, onion and jalapeño. Cover and marinate (“cook”) for 3 to 4 hours, until the fish is opaque all the way through. 

    Lift the fish out of lime juice (discard leftover juice) and place fish in a second bowl with the cut-up orange and grapefruit sections plus 1 tablespoon of each of their juices, olive oil, diced tomato, sliced scallion, cucumber, salt, pepper and cumin, if using. Toss everything together. Season with additional salt and pepper to taste. Then gently fold in the avocado. 

    Serve in small pretty glasses, and garnish with radicchio and optional flatbread or tortilla chips on the side.


    Seafood fans: Try my Summer Shrimp Boil.