A little birdie named Google told me that the Super Bowl is coming up. I don’t know who’s playing, but I do know what I’m bringing to the party—this bright, colorful, super fresh, seafood-free ceviche.
Little wedges of juicy grapefruit and orange are remarkably similar to raw seafood in texture and color. Citrus combined with perfectly ripe diced avocado makes a cheerful party appetizer or dip. It’s healthy, too, and lighter than my favorite guacamole recipe.
This “ceviche” is made entirely with fresh produce, so use the best grapefruit, oranges and avocados you can find. Fortunately, it’s citrus season, so you shouldn’t have to look far to find sweet, juicy citrus. Pick avocados that yield a bit to a gentle squeeze, but don’t have any mushy parts.
You’re working with fresh produce that can vary a lot in size, so use your best judgement at the store and adjust the final product to taste. I don’t always love grapefruit, but it’s balanced here by rich avocado and sweet orange. If the final result tastes a little too bitter, add another pinch or two of salt, since salt helps cut bitterness.
This ceviche is simple to make; you’ll just need a cutting board, sharp knife and serving bowl. The produce preparation is a bit labor intensive, though, so don’t plan on making this in a big hurry. Pour yourself a beer or turn on some tunes and the time will go by quickly.
I hope this vegan ceviche is a big hit at your Super Bowl party! As always, please let me know how you like it. If you’re looking for more party inspiration, here’s my full collection of Super Bowl recipes.
Avocado & Citrus “Ceviche”
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Cuisine: Peruvian
This seafood-free citrus “ceviche” with avocado makes a wonderful appetizer, side salad or party dip! This vegan ceviche is delicious, colorful and healthy. Recipe yields 6 appetizer or small side salad servings.
- 1 large grapefruit (preferably Ruby Red or another sweet variety)
- 2 medium oranges
- 2 large avocados or 4 small avocados, diced
- ½ cup finely chopped red onion
- ½ cup chopped fresh cilantro
- ½ medium jalapeño, seeds and membranes removed, finely chopped (use the full jalapeño if you like spice)
- ¼ cup lime juice (about about 2 limes), more to taste
- ½ teaspoon fine sea salt, to taste
- Optional: Tortilla chips, for serving
- To prepare the citrus: Peel the skin from the grapefruit and oranges. Then slice across the center lines to make ¼″ thick rounds (see photos). Gently tug the rounds apart to make little wedges of fruit, about 2 segments each.
- In a medium serving bowl, combine the citrus wedges, avocado, onion, cilantro, jalapeño, lime juice and salt. Gently toss to combine. Adjust to taste—be generous with salt (it helps counteract the bitterness of the grapefruit) and add more lime juice if it needs more citrusy punch.
- Serve promptly, with tortilla chips on the side if you’d like. This ceviche is best consumed within a few hours, but there’s enough citrus juice in there to keep the avocado relatively fresh for 1 to 2 days. Store leftovers in the refrigerator, in a Ziploc bag with the air squeezed out to minimize browning.