Avocado & Citrus Ceviche

Makes 4 - 6 Servings
serve with:
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  • 1 large Ruby Red grapefruit
  • 1 medium orange
  • 2 large avocados or 4 small avocados, diced
  • ½ cup (75g) finely chopped red onion
  • ½ cup (25g) chopped fresh cilantro
  • ½ medium jalapeño, seeds and membranes removed and finely chopped
  • ¼ cup (60ml) lime juice (about 2 limes)
  • ½ teaspoon (2.5ml) fine sea salt, to taste
  • Tortilla chips, for serving


Peel the skin from the grapefruit and orange. Then slice across the center lines to make ¼″ (6mm) thick rounds. Gently pull the rounds apart to make little wedges of fruit.

In a medium serving bowl, combine the citrus wedges, avocado, onion, cilantro, jalapeño, lime juice, and salt. Gently toss to combine.

Serve promptly, with tortilla chips on the side. 

This is best consumed within a few hours.  However, the citrus juice in the recipe can keep the avocado fresh for an additional day or two. Store leftovers in the refrigerator in a Ziploc bag.  Squeeze out excess air to minimize browning.   


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