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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.
Prep Time
10
minutes
mins
Curing time
15
minutes
mins
Total Time
10
minutes
mins
Course:
Appetizer, Snack
Cuisine:
Mexican, Peruvian
Servings:
8
Calories:
77
kcal
Author:
Claire | Sprinkle and Sprouts
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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:
77
kcal
|
Carbohydrates:
3
g
|
Protein:
10
g
|
Fat:
2
g
|
Cholesterol:
24
mg
|
Sodium:
187
mg
|
Potassium:
299
mg
|
Fiber:
1
g
|
Vitamin A:
120
IU
|
Vitamin C:
10.1
mg
|
Calcium:
23
mg
|
Iron:
0.5
mg
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