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.

4.82 from 11 votes

Prep Time 10

Curing time 15

Total Time 10

Course Appetizer, Snack

Cuisine Mexican, Peruvian

Servings

Calories 77 kcal

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.

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

Tried this recipe?Let us know how it was!

Nutrition is per serving

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