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.
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
- Sea Bass
- Striped Bass
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.
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!
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.
Why not pin this recipe for this Ceviche with Blood Orange and Fennel for later. Pin it here
Ceviche with Blood Orange and Fennel
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
- Using a sharp knife cut your fish into small bite sized pieces (1/2 inch)
- Using a non-metallic bowl, marinate the fish in lime juice for 15 minutes.
- Whilst the fish is marinating, prepare the remaining ingredients.
- Cut the fennel bulb in half and remove the woody end.
- Thinly slice the fennel (I use a potato peeler to get super thin slices)
- Cut the top and bottom from the bloody oranges and then cut around the orange removing the skin.
- Segmented the orange over a bowl so you can reserve all the juice. and chopped, juice reserved (see note)
Roughly chop the cilantro (use the leaves and the tender stems)
Drain the lime juice from the fish then drizzle with the extra virgin olive oil.
- Season with 1/2 tsp of salt and taste. Add more salt if needed.
- Combine the fish with the shaved fennel and segmented orange.
- Stir gently and taste again.
- Add salt as needed.
Use any semi-firm white fish. the key is the freshness. Some good fish to choose from would be:
- Sea Bass
- Striped Bass
If you have never segmented an orange before it is super easy. Check out this quick tutorial for tips: How to Segment an Orange
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!!!