Grapefruit and sea bass ceviche tacos recipe

Grapefruit and sea bass ceviche tacos recipe

Lisa Faulkner marinates her sea bass in grapefruit and lime juice, then serves with coriander and spring onions.

Ingredients

  • 480 g sea bass fillets
  • 1 lime, juice only
  • 1 grapefruit, segmented, half used for juice the other half chopped
  • 1 handful fresh chopped coriander
  • 4 spring onions very finely sliced
  • 1 red chilli, very finely sliced
  • 1 pinch salt and pepper
  • 4 tacos shells
  • 16.9 oz sea bass fillets
  • 1 lime, juice only
  • 1 grapefruit, segmented, half used for juice the other half chopped
  • 1 handful fresh chopped coriander
  • 4 spring onions very finely sliced
  • 1 red chilli, very finely sliced
  • 1 pinch salt and pepper
  • 4 tacos shells
  • 16.9 oz sea bass fillets
  • 1 lime, juice only
  • 1 grapefruit, segmented, half used for juice the other half chopped
  • 1 handful fresh chopped coriander
  • 4 spring onions very finely sliced
  • 1 red chilli, very finely sliced
  • 1 pinch salt and pepper
  • 4 tacos shells

Details

  • Cuisine: Mexican
  • Recipe Type: Starter
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 5 mins
  • Serves: 2

Step-by-step

  1. Slice the fillets as finely as you can, and place them in a bowl. Add the lime juice, grapefruit juice and chopped segments, chilli, onions, coriander and seasoning.
  2. Heat the tacos in the oven or microwave. Combine with your fingers, and place in tacos . Serve immediately.

Recipe provided by Florida Grapefruit

You might also like

Can grapefruit make you beautiful?

Pulled pork and pickled slaw tacos

Huevos rancheros with chorizo

Comments


Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature

Copyright © lovefood.com All rights reserved.