Fish Ceviche with Grapefruit + Flounder
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
2 people
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Calories
789 kcal
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Course
Main Course, Salad, Appetizer
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Cuisine
American
Fish Ceviche with Grapefruit + Flounder
Description
The flounder is diced into small, even pieces and salted, then covered with grapefruit juice to allow the acid to 'cook' the fish for 10-15 minutes until opaque and tender. The marinade is drained before mixing the fish with the diced tomatoes, onions, and avocado for texture and fresh flavor. A yogurt-based sauce made from plain whole milk yogurt, a touch of salt, honey, and reserved grapefruit juice complements the ceviche with a gentle sweetness and creaminess to balance the citrus notes.
Serving options include mixing the sauce directly with the ceviche, serving it on the side for dipping, or drizzling it on top. Lettuce leaves or crackers provide different textures and vessel options. Leftovers can be refrigerated and consumed within 2-3 days, preserving freshness and safety. The protocol of using only commercially deep-frozen fish is essential for food safety in preparing ceviche.
Ingredients
Grapefruit Flounder Ceviche:
- 2 flounder fillets See recipe notes, ~4 ounces each
- ½ teaspoon salt sea salt
- ½ grapefruit juiced (~½ cup juice), plus 1 tsp grapefruit juice
- ¼ cup cherry tomato diced
- ¼ cup red onion finely diced
- ½ avocado cut into small cubes
Yogurt Sauce:
- ¼ cup plain whole milk yogurt
- ⅛ teaspoon salt
- 2 teaspoon honey
To Serve (Optional):
- lettuce large lettuce leaves (for lettuce wraps
- Cracker large lettuce leaves (for lettuce wraps
Instructions
- Dice flounder into small, even, bite-size pieces with a sharp knife. Place flounder in a bowl, sprinkle with salt, and cover with grapefruit juice (reserving 1 tsp juice for the yogurt sauce).
- Let the flounder marinate in the grapefruit juice for 10-15 minutes at room temperature, or until the fish has become opaque white and tears easily.
- Drain the grapefruit juice from the fish, and add the tomatoes, onion, and avocado. Stir all the ingredients together.
- Mix yogurt, salt, honey, and the remaining 1 tsp of grapefruit juice together.
- Serve sauce mixed in with ceviche, on the side, or drizzled on top. Serve ceviche on its own, in lettuce wraps, or with crackers. Refrigerate if not using immediately.
- Make Ahead / Leftovers: Ceviche can be stored in the fridge and used within 2-3 days.
Notes
- Use only commercially deep-frozen fish to ensure safety when preparing ceviche.
- Marinate fish in grapefruit juice at room temperature just until it becomes opaque and tears easily, approximately 10-15 minutes.
- Serve ceviche with yogurt sauce on the side or drizzled on top according to preference.
- Store leftovers in the refrigerator and consume within 2 to 3 days to maintain freshness and safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 789 kcal
% Daily Value*
| Calories | 789kcal | 39% |
| Carbohydrates | 21g | 7% |
| Protein | 115g | 230% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 409mg | 136% |
| Potassium | 1891mg | 40% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 1228IU | 25% |
| Vitamin C | 31mg | 34% |
| Calcium | 254mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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