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Citrus Ceviche

Recipe Date: April 30, 2024
Yield: 4 Servings
Prep: PT10 10 | Cook: 45
Total Time: PT55M 55 Minutes
Difficulty: Easy
Measurements: Imperial (US)

Elevate your summer dining experience with the vibrant flavors of our zesty citrus ceviche, perfectly complemented by the crisp and lively notes of our Seghesio Chardonnay.


  • 1 pound rock cod, tilapia or other white fish, cut into ½ inch chunks 1/2 cup freshly squeezed lime juice
  • ¼ cup grapefruit juice
  •  2 tablespoons extra virgin olive oil
  •  1 teaspoon Kosher salt
  • 1 small red onion, diced
  • 8 kumquats, sliced thin and cut in half
  • flesh of one grapefruit cut into bit size chunks
  •  1-2 jalapenos, sliced thin
  • 1/3 cup cucumber slices
  •  8 cherry tomatoes, sliced in half
  • 1 avocado, peeled and diced
  •  1/3 cup roughly chopped cilantro leaves
  •  For serving: lime wedges, flake salt, tortilla chips


In a large mixing bowl, combine chunks of fish, lime juice, grapefruit juice, olive oil and Kosher salt. Mix well. Cover and refrigerate for 45 minutes. Add onion, kumquat, grapefruit, jalapeno, cucumber, cherry tomatoes, avocado, and cilantro leaves to the marinated fish. Toss to combine all ingredients. Taste and finish with flake salt and additional lime juice as desired. Serve with tortilla chips!

Serves 4-6 as an appetizer

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