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Ceviche with Blood Orange and Fennel

This Ceviche with Blood Orange and Fennel is so fresh and vibrant. It is so easy to prepare and is healthy and bursting with flavors. Perfect for Cinco de mayo, mexican night, a summer BBQ or a light lunch with the girls. Recipe by Sprinkles and Sprouts | Delicious Food for Easy Entertaining #fishrecipe #ceviche #rawfish #cincodemayo #mexican #mexicanrecipe

This Ceviche with Blood Orange and Fennel is so fresh and vibrant. It is so easy to prepare and is healthy and bursting with flavors.
The fish is cooked with lime juice and then finished with extra virgin olive oil and salt.

Blue plate with bloody orange and fennel ceviche on it and crackers in the back ground.

Which fish is best for ceviche?

When it comes to ceviche the fish need to be super fresh. You want a semi-firm white fish. Some great options are

  • Snapper
  • Cod
  • Halibut
  • Sea Bass
  • Striped Bass
  • Grouper
  • Flounder

Avoid the oilier fish like mackerel, king fish, sardines and tuna.

Is the fish in ceviche cooked?

Essentially yes, ceviche uses acid to cook the fish. In this recipe it is lime juice. The acid denatures the protein fibres and cooks the fish without the need for heat. (heat denatures proteins in much the same way.)

The texture of the fish changes the longer it sits in the acid. The flesh will go opaque and the fish firms up.

I like to leave my fish in the acid juice for 15 minutes. This gives a nice firm texture but with a just soft interior.

If you would like a firmer ceviche then leave your fish for 20 minutes.

Overhead view showing the chopped ceviche and the segmented orange.

What to serve with Ceviche?

  • Corn chips
  • Soft flour tortillas
  • Rice crackers
  • Or like they do in Peru rounds of boiled potato. (To be truely authentic boil the potato rounds in water that has plenty of salt in it and a good pinch of sugar)

All are delicious options! My fav is probably the soft flour tortillas. Serve a selection and see what people prefer, just make sure you have enough of your chosen dipper, because this ceviche will be super popular!

Side view showing the shaved fennel clearly.

Ceviche with Blood Orange and Fennel Recipe Tips

You want to cut the fish into single bite pieces. That way when people scoop it up they aren’t struggling with large pieces of fish.

If your fish has a dark blood line running through it, the blood line has a different taste, personally I am not a fan so I make sure to cut it out so it doesn’t ruin my ceviche.

If you can use fresh lime juice, the flavor is far superior to the bottled stuff.

Don’t skimp on the EVOO or the salt. They both give this dish so much extra flavor.

Enjoy x


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This Ceviche with Blood Orange and Fennel is so fresh and vibrant. It is so easy to prepare and is healthy and bursting with flavors. Perfect for Cinco de mayo, mexican night, a summer BBQ or a light lunch with the girls. Recipe by Sprinkles and Sprouts | Delicious Food for Easy Entertaining #fishrecipe #ceviche #rawfish #cincodemayo #mexican #mexicanrecipe
4.89 from 9 votes
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Ceviche with Blood Orange and Fennel

This Ceviche with blood orange and fennel is so fresh and vibrant. It is so easy to prepare and is healthy and bursting with flavors.
Course Appetizer, Snack
Cuisine Mexican, Peruvian
Prep Time 10 minutes
Curing time 15 minutes
Total Time 10 minutes
Servings 8
Calories 77 kcal
Author Claire | Sprinkles and Sprouts

Ingredients

You can change the measurement from US to metric at the bottom of this list

  • 14 oz semi-firm white fish (see notes)
  • 1/2 cup lime juice
  • ½ cup cilantro  (firmly packed)
  • 1 baby fennel bulb
  • 2 blood oranges
  • 1 tbsp extra virgin olive oil
  • 1/2-1 tsp salt

Instructions

  1. Using a sharp knife cut your fish into small bite sized pieces (1/2 inch)
  2. Using a non-metallic bowl, marinate the fish in lime juice for 15 minutes.
  3. Whilst the fish is marinating, prepare the remaining ingredients.
  4. Cut the fennel bulb in half and remove the woody end.
  5. Thinly slice the fennel (I use a potato peeler to get super thin slices)
  6. Cut the top and bottom from the bloody oranges and then cut around the orange removing the skin.
  7. Segmented the orange over a bowl so you can reserve all the juice. and chopped, juice reserved (see note)
  8. Roughly chop the cilantro (use the leaves and the tender stems)

  9. Drain the lime juice from the fish then drizzle with the extra virgin olive oil.

  10. Season with 1/2 tsp of salt and taste. Add more salt if needed.
  11. Combine the fish with the shaved fennel and segmented orange.
  12. Stir gently and taste again.
  13. Add salt as needed.

Recipe Notes

Use any semi-firm white fish. the key is the freshness. Some good fish to choose from would be: 

  • Snapper
  • Cod
  • Halibut
  • Sea Bass
  • Striped Bass
  • Grouper
  • Flounder

If you have never segmented an orange before it is super easy. Check out this quick tutorial for tips: How to Segment an Orange

Nutrition Facts
Ceviche with Blood Orange and Fennel
Amount Per Serving
Calories 77 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Cholesterol 24mg 8%
Sodium 187mg 8%
Potassium 299mg 9%
Total Carbohydrates 3g 1%
Dietary Fiber 1g 4%
Protein 10g 20%
Vitamin A 2.4%
Vitamin C 12.2%
Calcium 2.3%
Iron 2.7%
* Percent Daily Values are based on a 2000 calorie diet.

Close up on the texture of the fish in this ceviche.

Ceviche with Blood Orange and Fennel Anecdote
(aka my recipe ramble for those who love the waffle)

I can remember so clearly the first time I have ceviche. I was 22/23 and having a night out in Nottingham with my friend Getta. We headed for a new bar come restaurant (new then…..not so new now 😉 And also VERY different to when it first opened!)

Anyway we were sat in the bar area drinking margaritas when the man next to us ordered a plate of ceviche with his beer. Us, being two margaritas under our belt and being young,  engaged in conversation and after a taste of his ceviche we were hooked and ordered some for ourself.

The ceviche at Chino-latino was served 3 ways on a dimpled tray. One had a LOT of chilli in it (not my fav….it killed the taste of the fish), one was topped with fresh pineapple and the last was a more traditional ceviche with a little red onion.

I was an instant convert!

P.s I was once making ceviche for my lunch when I turned around and there was a blue tongued lizard sitting under the table….scared the poop out of me as I could only see it’s head at first and I thought it was a snake!!!


If you love food why not subscribe to my newsletter, I will drop you an email every now and then, just to say hi and send you a couple of recipes think you might love, like this Ceviche with Blood Orange and Fennel.
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  1. Reply

    This orange fennel looks so colorful and tasty!! Your Photography so gorgeous. 🙂

    1. Reply

      Thank you so much Aria 😀
      It is definitely a great flavour combo 😀

    • Dannii
    • May 1, 2018
    Reply

    This is a stunning looking ceviche – I love all the colours and orange and fennel go so well together.

    1. Reply

      Thank you so much.
      They are a classic flavor combo aren’t they?

  2. Reply

    I love ceviche but usually don’t make it at home. This one looks and sounds delicious and healthy! I love how easy it is to make it!

    1. Reply

      I think so many people avoid making it at home, but it is so fresh and easy.
      Thanks for stopping by 😀

  3. Reply

    This looks so light and fresh! I love the colours in this dish and it’s so perfect to have this time of the year!

    1. Reply

      It is definitely warmer weather food.
      A ceviche, a glass of wine and good friends…perfection 😀

    • camila hurst
    • May 1, 2018
    Reply

    I LOVED this ceviche! Thank you so much for sharing this!

    1. Reply

      You are welcome Camila, so happy you like it 😀

  4. Reply

    This looks so refreshing! I have to try it out soon!

    1. Reply

      Yes do, it is soooo yummy 😀

    • Marjory
    • April 30, 2018
    Reply

    Wow! So easy to make! This would be amazing on sea bass! That’s next up for me!

    1. Reply

      It would be stunning with sea bass 😀
      I hope you enjoy it!

    • April
    • April 30, 2018
    Reply

    Oh, I love ceviche but I’ve never tried making it myself – definitely trying this now that the weather is warming up!

    1. Reply

      I hope you love it as much as I do April 😀

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