Get the taste of a traditional ceviche recipe by lightly poaching fish in citrus juices.

Servings: 6


  • 1/2 cup fresh grapefruit juice
  • 1-2 Alaskan rockfish fillets or any firm white fish, skin removed and chopped into bite-sized pieces
  • 10 Alaskan spot prawns or large shrimp, peeled, cleaned and tails removed, then cut into bite-sized pieces
  • 6 plum tomatoes, chopped
  • 1 mango, peeled and chopped
  • 3/4 cup chopped fresh cilantro leaves
  • 1/2 cup chopped white onion
  • 1/2 cup freshly squeezed lime juice
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup freshly squeezed orange juice
  • 1 teaspoon minced jalapeño or serrano chile (optional)
  • 1 teaspoon Kosher salt


  • In a medium saucepan over medium heat, bring the grapefruit juice to a boil.
  • Add the rockfish and prawns, reduce the heat to a simmer, and poach the fish and prawns until just tender, about 3 minutes.
  • Transfer the fish and prawns to a non-aluminum bowl, cover and chill in the refrigerator for up to 3 hours.
  • In a large bowl, toss together the tomatoes, mango, cilantro and onion.
  • Add the lime, lemon and orange juices, the jalapeño or serrano chile, if using, and salt.
  • Add the chilled seafood, stir to combine and taste to see if you want to add more salt, citrus or spice.
  • Serve immediately or chill for up to 2 hours.

Recipe and photo courtesy of What’s Cooking? USDA Mixing Bowl.

Nutrition Facts

6 servings

Amount per serving



% DV*
Total Fat 1g
Saturated Fat 0g
Trans Fat
Cholesterol 42mg
Sodium 232mg
Total Carbs 11g
Dietary Fiber 2g
Sugars 11g
Added Sugars 0g
Protein 12g
Vitamin D 0mcg
Calcium 31mg
Iron 1mg
Potassium 494mg

*Percent Daily Values are included where available. They are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.