Mackerel Ceviche with Grapefruit, Orange & Fennel
Mackerel Ceviche with Grapefruit, Orange & Fennel—a little plate of magic! No actual cooking required, just simple ingredients coming together to create a bright, zesty, and refreshing dish that’s always a crowd-pleaser.
Ceviche is one of those recipes that feels fancy but is actually incredibly easy to make. Inspired by Gordon Ramsay, this version uses grapefruit juice as the curing agent, balanced with the sweetness of orange juice. It’s seasoned with fresh fennel fronds, coriander, a touch of salt, and a drizzle of olive oil for extra richness. To add texture and depth, I also let thinly sliced fennel marinate in the citrus juices—so good!
I used mackerel for this recipe, but honestly, most fresh, firm fish will work beautifully. I usually make ceviche for dinner parties, but it’s just as perfect for a light and elegant meal for two.
✔️ Why You’ll Love This Recipe:
✔️ No Cooking Needed – Just mix, marinate, and enjoy.
✔️ Bright & Fresh – A perfect balance of citrusy, zesty, and sweet.
✔️ Fast & Easy – Ready in just 15 minutes!
✔️ Impressive Yet Simple – Feels fancy but takes minimal effort.
Serve it with crispy tostadas, crusty bread, or even as a light starter before a bigger meal. Give it a try—you’ll love it!
Mackerel Ceviche with Grapefruit, Orange & Fennel
(2 votes, average: 4.50 out of 5)
Loading...Try this Mackerel Ceviche with Grapefruit, Orange & Fennel recipe for a fancy yet simple dish bursting with refreshing flavours.
Ingredients
- 4 small Mackerel fillets, deboned and skinned (ask your fish monger)
- 2 grapefruits
- 1/2 orange
- Fennel fronds from 1 fennel, finely chopped
- 1 small fennel, thinly sliced (preferably) with a mandolin
- Small bunch Koriander, roughly chopped
- Olive oil
- Pepper & Salt
Instructions
Grate the zest of grapefruits and set aside.
Peel the grapefruits, making sure you remove all the white pith.
Slice each segment of the grapefruit with a sharp knife so you're just left with the flesh and not the skins in between. Discard the skins in between.
Break down the grapefruit flesh with a whisk so the little cells come free and let go of their juices.
Squeeze in the juice of half an orange, drizzle over some olive oil (± 1 tablespoon) and season with pepper and salt.
Stir through the fennel fronds and the koriander. Taste and season.
Divide the thinly sliced fennel over 4 plates and drizzle over the grapefruit dressing.
Using a sharp knife slice the mackerel into bitesized pieces and divide over the plates. Don't overwork them or they'll fall apart.
Sprinkle over the grapefruit zest, add a pinch of sea salt and a drizzle of olive oil.
Cover the plates and place in the fridge to 'cook' for 1 hour.
Enjoy!
