Quick Citrus Ceviche with Simple Fennel Slaw

This refreshing ceviche combines tender white fish with a bright citrus marinade, balanced by a crisp fennel slaw. Ready in just 30 minutes, it's perfect for a light meal or impressive appetizer. The dish offers a harmonious blend of tangy, sweet, and herbaceous flavors, with a pleasant contrast in textures.

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Prep Time 15

Marinating Time 15

Total Time 30

Course Appetizer, Main Course

Cuisine American, French

Servings 4 servings

Calories 150 kcal

Equipment

Citrus juicer
Sharp knife
Cutting board
Mixing bowls (2)
Serving plates

Ingredients

Seafood

1 lb fresh white fish fillets such as sea bass or mahi-mahi, cut into 1/2-inch cubes [450 g]

Produce

2-3 limes juiced (1/4 cup / 60ml)
1 orange juiced (2 tablespoons)
1 small jalapeño pepper seeded and finely minced
2 tablespoons fresh cilantro chopped, plus extra for garnish
1 fennel bulb thinly sliced (about 1 cup / 100g)
1 lemon juiced (1 tablespoon)

Condiments

1/2 teaspoon honey

Baking & Spices

1/4 teaspoon salt
1/8 teaspoon black pepper

Oils & Vinegars

1 tablespoon extra virgin olive oil

Instructions

Prepare the Ceviche

In a bowl, mix lime juice, orange juice, jalapeño, cilantro, honey, salt, and pepper.
Add fish cubes to the marinade, ensuring all pieces are coated.
Cover and refrigerate for 15 minutes, stirring gently halfway through.

Prepare the Fennel Slaw

In another bowl, toss sliced fennel with olive oil and lemon juice. Season with salt and pepper.

Serve

Divide the marinated fish among serving plates, draining excess marinade.
Serve with a portion of fennel slaw on the side.
Garnish with additional cilantro leaves.

Notes

For food safety, ensure you use very fresh, sushi-grade fish when preparing ceviche. The citrus marinade 'cooks' the fish, but it doesn't kill all bacteria like heat cooking does. If you're concerned about eating raw fish, you can partially cook the fish before marinating.

Keyword Citrus Marinade, Easy Seafood, Fresh Slaw, Quick Ceviche