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Mackerel Ceviche with Grapefruit, Orange & Fennel

5 February 2023

Ceviche is such a little plate of magic: no actual cooking needed, super easy to put together (I mean SUPER easy), full of hearty, zingy and zesty flavours and always a crowd please. I actually only make it for dinner parties, but it could just as easily made for just the 2 of us.

This recipe is inspired by @gordongram , which uses grape fruit as the cooking agent, sweetened with a splash of orange juice, seasoned with fennel fronds, koriander and salt and a drizzle of olive oil for extra richness. I added thinly sliced fennel as well to marinade in the juices. Yum!

I used mackerel for this dish but most fish will do to be honest.

Mackerel Ceviche with Grapefruit, Orange & Fennel

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dinner, lunch, starter, side Peruvian
By Saffron & Gordon Ramsey Serves: 4
Prep Time: 10 minutes Cooking Time: 1 hour in fridge Total Time: 1 hour and 10 minutes


  • 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



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.



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