Grapefruit & Red Snapper Ceviche

Grapefruit & Red Snapper Ceviche

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From: EatingWell Magazine, January/February 2017

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.

Ingredients 8 servings

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  • 1 (1 pound) frozen red snapper, skinned
  • 3 small red grapefruit (about 12 ounces each), washed and dried
  • ¼ cup lime juice, preferably Key lime
  • 1½ tablespoons extra-virgin olive oil
  • 2 teaspoons sliced serrano chile, or to taste
  • 1 teaspoon sea salt
  • ½ teaspoon ground pepper
  • ⅔ cup finely chopped red bell pepper
  • ¼ cup finely chopped red onion
  • 1 firm ripe avocado, diced
  • 2 tablespoons chopped fresh cilantro, plus sprigs for garnish
  • Lime slices for garnish
  • Tortilla chips and/or jicama slices for serving (optional)

Preparation

  • Prep

  • Ready In

  1. Place fish in the refrigerator for 30 minutes to thaw slightly.
  2. 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.
  3. Dice the fish into ¼-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.
  4. 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 information

  • Serving size: ⅔ cup each
  • Per serving: 149 calories; 7 g fat(1 g sat); 3 g fiber; 10 g carbohydrates; 12 g protein; 37 mcg folate; 20 mg cholesterol; 5 g sugars; 0 g added sugars; 1,080 IU vitamin A; 46 mg vitamin C; 32 mg calcium; 0 mg iron; 167 mg sodium; 488 mg potassium
  • Nutrition Bonus: Vitamin C (77% daily value), Vitamin A (22% dv)
  • Carbohydrate Servings: ½
  • Exchanges: ½ fruit, 1½ lean meat, 1 fat

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