Low-carb halibut ceviche with grapefruit and fennel

Low-carb halibut ceviche with grapefruit and fennel: a fresh, light recipe with tender halibut, lime juice, olive oil and coriander.

At a glance

• Serves 2
• Prep time: 25 min
• No cooking needed
• Total time: 25 min
• Calories: 285 kcal per serving
• Protein: 28 g
• Fat: 14 g
• Carbs: 12 g

Ingredients

• 300g halibut
• 150g grapefruit
• 1 fennel bulb
• 30ml lime juice
• 2 tbsp olive oil
• 1 bunch of coriander

Method

You’ll need: chopping board · knife · mixing bowl

1. Cut the halibut into small cubes and mix with the lime juice in a bowl. Chill for 15–20 min to marinate.
2. Peel the grapefruit generously and neatly cut the segments out from between the membranes. Catch the juice as you go if you like.
3. Wash the fennel and shave it into very thin strips. Roughly chop the coriander, including the fine stalks.
4. Take the halibut out of the fridge and carefully fold in the olive oil, fennel and grapefruit. Mix only as much as needed so the pieces stay nicely whole.
5. Season the ceviche with a little extra lime juice if needed. Leave it to stand briefly before serving.
6. Divide the ceviche between plates or bowls and scatter over the coriander. Best served well chilled.

Good to know

So fresh it almost tastes like a holiday. The combination is bright, cool and pleasantly light. Just right when you want something elegant without much effort.

Swaps

Halibut → cod (also plenty of protein and mild in flavour); grapefruit → orange (milder, also with vitamin C); coriander → parsley (provides vitamin K, among other things); olive oil → avocado oil (mild, mainly monounsaturated fatty acids).

Allergens

Contains fish. Raw fish, or fish that's only been marinated in acid, isn't recommended for small children, older people, people with weakened immunity or pregnant women.

Dairy-free recipes