Ceviche is made by cooking raw fish in an acidic marinade like this grapefruit one. Freezing fish for at least 24 hours kills any parasites, so either buy it frozen or freeze it before making this healthy fish ceviche recipe. For the most sustainable options, buy red snapper from the Gulf of Mexico or Hawaii or use Pacific halibut instead.

Robb Walsh
Source: EatingWell Magazine, January/February 2017




Ingredient Checklist


Instructions Checklist
  • Place fish in the refrigerator for 30 minutes to thaw slightly.

  • Meanwhile, grate 1 teaspoon zest from a grapefruit. Working over a large nonreactive bowl, suprême all the grapefruit (see Tips). Squeeze the membranes to extract any extra juice. Gently stir the zest, lime juice, oil, chile, salt and pepper into the fruit.

  • Dice the fish into 1/4-inch pieces. Add the fish, bell pepper and onion to the grapefruit mixture; gently stir to combine. Marinate in the refrigerator for at least 2 hours and up to 4 hours, stirring a few times so the fish "cooks" evenly.

  • To serve, gently stir in avocado and cilantro. Garnish with cilantro sprigs and lime slices, if desired. Serve with tortilla chips and/or jicama, if desired.


Tips: Be sure to use a nonreactive bow--stainless-steel, enamel-coated or glass--when working with acidic food like grapefruit. Reactive vessels, such as aluminum and cast-iron, can impart off colors and/or flavors.

To suprême: Use this technique to get pretty, pith-free citrus sections every time. Cut a thin slice off the top and bottom of the fruit with a large sharp knife. Place on a cutting board. Remove the peel and white pith below, following the curve of the fruit as you go. Working over a bowl, switch to a small sharp knife and cut each segment from the surrounding membranes. Squeeze any extra juice from the membranes, if desired.

Nutrition Facts

149 calories; protein 12.3g 25% DV; carbohydrates 9.8g 3% DV; exchange other carbs 0.5; dietary fiber 2.8g 11% DV; sugars 5g; fat 7.2g 11% DV; saturated fat 1.1g 5% DV; cholesterol 20mg 7% DV; vitamin a iu 1080.4IU 22% DV; vitamin c 46mg 77% DV; folate 37.5mcg 9% DV; calcium 32.2mg 3% DV; iron 0.4mg 2% DV; magnesium 31.9mg 11% DV; potassium 488.2mg 14% DV; sodium 167.1mg 7% DV.

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Rating: 5 stars
Used this recipe but cooked the fish per the mock ceviche recipe also from eating well magazine. It was AMAZING!! We were so surprised at how much we loved it! Read More