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Citrus Ceviche

Joy Bauer's Citrus Ceviche
Joy Bauer


  • 1/2 pound fish of choice, cut into bite-sized pieces (about 3/4 inches)
  • 1/2 cup fresh lime juice (from about 6 to 8 limes)
  • 2 tablespoons finely chopped red onion
  • 4 slices jalapeño
  • 1 orange, segmented; each segment cut into thirds, reserving juice
  • 1 small (or 1/2 large) red/pink grapefruit, segmented; each segment cut into thirds, reserving juice
  • 1 tablespoon extra-virgin olive oil
  • 4-6 ripe grape tomatoes, small dice
  • 3 scallions, sliced
  • 1/2 cup finely diced Persian or seedless cucumber
  • 1/4 teaspoon kosher salt, plus more to taste
  • 1/8 teaspoon ground black pepper, more to taste
  • 1/4 teaspoon ground cumin
  • 1/2 avocado, firmly tender, finely diced
To serve
  • Radicchio leaves (optional)
  • Whole grain flatbreads, corn tortillas or plantain chips (optional)

Chef notes

No need to turn on the oven or stove! To make ceviche, you use fresh lime juice to "cook" the fish instead of heat, and in my version, I toss in sweet orange and grapefruit segments to give it an extra bright taste. Tomatoes, cucumbers, onions and avocado are also added into the mix to punch up the nutrition, texture and overall deliciousness. And while I typically use red snapper, you can also swap in fresh halibut, tilapia, bay scallops or another favorite fish. Also, if you're squeamish about using raw fish, you can easily make it with pre-cooked (steamed or boiled) seafood, and it will still come out super refreshing.

Technique tips: Here are some helpful tips when choosing and prepping your fish of choice: If using halibut or red snapper, be sure to remove the skin and dark flesh; bay scallops should be cut in half if they're big; and shrimp should be shelled and deveined (you can use raw or pre-cooked).



Combine fish of choice in a glass or nonreactive bowl with lime juice, onion and jalapeño. Cover and marinate ("cook") for 3 to 4 hours, until the fish is opaque all the way through.


Lift the fish out of lime juice (discard leftover juice) and place fish in a second bowl with the cut-up orange and grapefruit sections plus a tablespoon of each of their juices, olive oil, diced tomato, sliced scallion, cucumber, salt, pepper and cumin, if using. Toss everything together. Season with additional salt and pepper to taste. Then gently fold in the avocado.


Serve in small glasses and garnish with radicchio and optional flatbread or tortilla chips on the side.