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
- 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.
- Heat the tacos in the oven or microwave. Combine with your fingers, and place in tacos . Serve immediately.
Recipe provided by Florida Grapefruit
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