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