Grapefruit Ceviche

Fleishigs Magazine July 29, 2025

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This refreshing, nutritious dish comes together in minutes and also serves as an excellent kiddush option, since it can prepared fresh in the morning but is also good when made in advance.

6

30m 4

Easy Pescatarian Gluten Free No Refined Sugar Low Fat Paleo Parve

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Ingredients

Grapefruit Ceviche

1 pound Chilean sea bass, cut into 1/2-inch chunks
1 grapefruit, supremed
1/3 cup lime juice
1/4 cup grapefruit juice
1 small red onion, thinly slice
1/3 cup washed and finely minced fresh cilantro, parsley or mint (plus more for garnish)
1 teaspoon Haddar Kosher Salt
plantain chips, such as Heaven & Earth, for serving

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Directions

Combine all ingredients together in a bowl. Cover and refrigerate for four to 12 hours.
Garnish with more herbs and serve chilled with plantain chips.

Description:
This recipe originally appeared in Fleishigs Magazine. For more on Fleishigs Magazine visit www.fleishigs.com ~ Use code KOSHER for 18% off subscriptions!

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Grapefruit Ceviche

Fleishigs Magazine

Fleishigs Magazine

Recipe Description:

This refreshing, nutritious dish comes together in minutes and also serves as an excellent kiddush option, since it can prepared fresh in the morning but is also good when made in advance.

Ingredients

Grapefruit Ceviche

1 pound Chilean sea bass, cut into 1/2-inch chunks
1 grapefruit, supremed
1/3 cup lime juice
1/4 cup grapefruit juice
1 small red onion, thinly slice
1/3 cup washed and finely minced fresh cilantro, parsley or mint (plus more for garnish)
1 teaspoon Haddar Kosher Salt
plantain chips, such as Heaven & Earth, for serving

Directions

Step 1

Combine all ingredients together in a bowl. Cover and refrigerate for four to 12 hours.
Garnish with more herbs and serve chilled with plantain chips.

Step 2 - About