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    Home > Meal Type > Appetizers and Starters

    Ceviche with Blood Orange and Fennel

    Updated: Feb 11th 2019 • Published: Apr 30th 2018 • 17 Comments

    Jump to Recipe SaveSaved!

    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.

    Jump Menu

    • Which fish is best for ceviche?
    • Is the fish in ceviche cooked?
    • What to serve with Ceviche?
    • Ceviche with Blood Orange and Fennel

    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 (get my homemade recipe here)
    • 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


    Why not pin this recipe for this Ceviche with Blood Orange and Fennel for later. Pin it here

    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
    Print Recipe
    4.91 from 10 votes

    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.
    Prep Time10 mins
    Curing time15 mins
    Total Time10 mins
    Course: Appetizer, Snack
    Cuisine: Mexican, Peruvian
    Servings: 8
    Calories: 77kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
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    Ingredients

    US Customary - Grams
    • 14 oz semi-firm white fish (see notes)
    • ½ cup lime juice
    • ½ cup cilantro  (firmly packed)
    • 1 baby fennel bulb
    • 2 blood oranges
    • 1 tablespoon extra virgin olive oil
    • ½-1 teaspoon salt

    Instructions

    • Using a sharp knife cut your fish into small bite sized pieces (½ 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 ½ teaspoon 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.

    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

    Calories: 77kcal | Carbohydrates: 3g | Protein: 10g | Fat: 2g | Cholesterol: 24mg | Sodium: 187mg | Potassium: 299mg | Fiber: 1g | Vitamin A: 120IU | Vitamin C: 10.1mg | Calcium: 23mg | Iron: 0.5mg
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

    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!!!


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    It isn't everyday! I am not that organised. Usually it is once a week (ish). And as a thank you I will send you my soup cookbook FREE. Full of my fav soups!
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    More Appetizers and Starters

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    Reader Interactions

    Comments

    1. Matt says

      March 21, 2021 at 8:27 pm

      5 stars
      Claire! Big fan of your blog. We actually made your ceviche on our YouTube show, and here's how we did it - https://www.youtube.com/watch?v=XMdWEN86g9M we credited you obviously, but you are such an inspiration.

      Reply
    2. Aria smith says

      May 03, 2018 at 1:38 pm

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

      Reply
      • Claire McEwen says

        May 04, 2018 at 7:31 am

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

        Reply
    3. Dannii says

      May 01, 2018 at 3:02 pm

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

      Reply
      • Claire McEwen says

        May 04, 2018 at 7:32 am

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

        Reply
    4. Natalie says

      May 01, 2018 at 12:29 pm

      5 stars
      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!

      Reply
      • Claire McEwen says

        May 04, 2018 at 7:32 am

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

        Reply
    5. Marie says

      May 01, 2018 at 11:56 am

      5 stars
      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!

      Reply
      • Claire McEwen says

        May 04, 2018 at 7:33 am

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

        Reply
    6. camila hurst says

      May 01, 2018 at 11:17 am

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

      Reply
      • Claire McEwen says

        May 04, 2018 at 7:34 am

        You are welcome Camila, so happy you like it 😀

        Reply
    7. Haley D Williams says

      May 01, 2018 at 10:57 am

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

      Reply
      • Claire McEwen says

        May 07, 2018 at 1:20 pm

        Yes do, it is soooo yummy 😀

        Reply
    8. Marjory says

      April 30, 2018 at 11:06 pm

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

      Reply
      • Claire McEwen says

        May 04, 2018 at 7:34 am

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

        Reply
    9. April says

      April 30, 2018 at 9:33 pm

      5 stars
      Oh, I love ceviche but I've never tried making it myself - definitely trying this now that the weather is warming up!

      Reply
      • Claire McEwen says

        April 30, 2018 at 10:09 pm

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

        Reply

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