“ Holding its shape and texture even when cooked, barramundi is the fish of choice in this colorful ceviche with avocado, red onion, and a mix of your favorite citrus. Vijay, Recipe Hunter ”
- Blood Orange
- Cara Cara Orange
- Lime Juice
- Red Onion
Have you ever tried making ceviche at home? If not, this is the recipe to start with. Commonly found in seaside towns in Latin America, it’s just as easy to make a refreshing, colorful, and healthy ceviche at home in under an hour. Although the fish is not cooked over heat, the acidic juices from the citrus cure it, making it safe to eat without the heat (sorry, couldn’t resist the pun). While most ceviche recipes call for just lime juice, Kelli puts her own citrusy spin on this dish but adding a trio of fruit – blood orange, cara cara orange, and grapefruit. Tossed with firm-fleshed barramundi that holds its shape, red onions, and fresh cilantro, this is the kind of dish that will have you begging for summer year-round.
One of the best things about ceviche is how creative you can be when serving. Serve it in a big bowl alongside tortilla chips (or tropical plantain chips) for a party dip, pile it onto fresh greens for a salad, or serve it inside of emptied-out avocado halves (like this) as a light starter to a big meal. Whichever you choose, don’t forget to pair it with a festive cocktail for a true taste of the tropics.
“ I work wonders & create fresh, seasonal meals in my 20 square foot kitchen. While I have a huge sweet tooth, healthy cooking and eating are the core to maintaining my active lifestyle. ”
Kelli works wonders out of her tiny (and by tiny, we mean 20 sq. ft.) kitchen in NYC and shares her cooking adventures through her blog, The Corner Kitchen. A graduate of the world-renowned French Culinary Institute, Kelli balances her passion for food (and her sweet tooth) with an active and healthy lifestyle. Although she has serious culinary training, we love how fresh, seasonal, and approachable all of her recipes are. And, given her limited space, the breadth of her recipes brings a whole new meaning to the word “resourceful.”
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