Bacalao Ceviche recipe with pickled cucumber and grapefruit
Bacalao ceviche with pickled cucumber and pink grapefruit is a ceviche recipe that’s fresh, fragrant, and full of flavor, and is sure to bring on the summer vibes! Our ceviche recipe is quick and easy to make, and is ready in under an hour! For this ceviche recipe, we’ve used Spanish Bacalao (codfish) to give a more Spanish flavor that’s highlighted with ripe pink grapefruit wedges, fresh sprigs of mint, and a few leaves of cilantro. This ceviche recipe is perfect for a light springtime or summer dish.
Cuisine American, Ecuadorian, fish, latin american, Peruvian, Seafood, South American, spanish
Servings 4people (tapas)
Calories 287kcal
Equipment
1 Large serving plate or platter
1 sealable jar (for pickling the cucumber)
Handheld lemon squeezer (for extracting the juice of the limes)
1 Long sharp knife (for preparing the fish)
Ingredients
(Serves 3-4 people as a light starter or tapas)
For the ceviche
1small red onionsliced fine
Juice of 4 limesaround 100ml, freshly squeezed
14Oz/400g fillet of bacalaoskin removed
3small red chiliesmedium heat
1large pink grapefruit
20small sprigs of mint
20medium-sized leaves of cilantrocoriander
4tablespoonsof extra virgin olive oil
For the pickled cucumber
7Oz/200g small cucumber
5tablespoonsof white wine vinegar
3tablespoonsof caster sugaror plain white sugar
1teaspoonof sea salt or pink Himalayan salt
Instructions
Step 1 - Prepare the pickled cucumber
Slice the cucumber into thin rounds.
In a sealable jar, add the cucumber, white wine vinegar, caster sugar, and salt. Mix well by turning the sealed jar a few times.
Leave in the fridge overnight, turning the jar a few times to moisten the top pieces of cucumber. (Note: If you’re short on time, a few hours in the fridge will work ok.)
Step 2 - Prepare the ceviche
Add the red onion and the lime juice and set aside for 20 minutes. Toss the onion a few times in the juice, you will notice the lime juice turns slightly pink.
Next, slice the fish into pieces about ¼ inch (5mm) thick, then place the slices in a single layer on a serving plate. Slice the red chilies and add them on top of the fish.
Add the red onions to the fish, then pour the lime juice evenly over the onions and fish. Cover with some kitchen wrap and refrigerate for at least 30 minutes. (Note: 1 hour is good, but 2 hours is too long and may start to pickle the fish).
Meanwhile, peel the grapefruit with a sharp knife, removing the skin and the white pith.Carefully remove the segments of grapefruit from their membranes (Use a sharp knife for this).
Finally, arrange the grapefruit segments, pickled cucumber slices, mint, and coriander leaves over the fish and onions. Just before serving, drizzle a little extra virgin olive oil over the fish.
Video
Notes
Bacalao ceviche recipe nutirtional guide
Cooking options and notes:
Pickled cucumber can be substituted for other pickled veggies such as pickled cabbage, small pickled radishes, carrots, peppers, or onions.
If you’re looking to experiment with different types of fish, raw salmon works well paired with fresh sprigs of dill, pickled red cabbage, and finely sliced pickled white cocktail onions or green pickles.
If you do not have fresh chili, you can substitute it with chili flakes, just check the level of spice before adding it to the dish. Too much spice will overpower the other ingredients.