Barramundi Ceviche

by Kelli on March 12, 2014

Barramundi Ceviche is great served as an appetizer or lite dinner, and just the thing to help you forget about winter.

Barramundi Ceviche
Everyone keeps talking about how spring is less than two weeks away.  Here’s the thing, when it still dips below freezing, and tomorrow’s high is 28 degrees with a chance of snow, spring’s arrival feels kind of meaningless to me.  It’s a little hard to appreciate it right now.  When we start to have days in the 50′s, or even (gasp) the 60′s consistently, and I can officially retire my gloves/hat/scarf/snow boots, we can talk.

I’ve been trying my best not to go completely bonkers with this endless winter.  Mostly this entails me doing things like buying a pair or two two new pairs of sandals, some shorts and a maxi dress, planning a beachy vacation and making Barramundi Ceviche, while listening to Bob Marley.  Apparently I’m skipping spring and jumping straight into summer.

Barramundi Ceviche
Before I jump into gushing about this Ceviche, let’s back up a second for a little barramundi recap.  We first talked about my new favorite fish (aka, the “Sustainable Sea Bass”) last month.  I really love this meaty white fish for its versatility and awesome health benefits (think, high in protein, low fat, loaded with Omega-3s and half the calories of salmon!).  I’ve been buying barramundi on a regular basis at Trader Joe’s (love that place!), but if you’re don’t have TJ’s near you, you can also find it at Whole Foods, Stop & Shop, Safeway, as well as other retailers.

Barramundi Ceviche

Ok, now we can get to the good stuff…Barramundi Ceviche!  Because it’s a meaty, firm-fleshed fish, barramundi is a great choice to use in ceviche.  It doesn’t flake or fall apart easily.  And, since it has a mild in flavor, the fish picks up the other flavors in this dish really well.

Ceviche is a seafood dish popular in coastal Central and South America, typically made by curing raw fish in citrus juice (in this case, lime juice).  I took advantage of late winter citrus, combining bit-size pieces of buttery barramundi with blood and cara cara oranges, grapefruit, cilantro and avocado.  Barramundi Ceviche is light and refreshing, and just the thing to make you forget about the last days of winter.

Barramundi Ceviche

Barramundi Ceviche

Prep Time: 30 minutes

Cook Time: 1 hour

Yield: Serves 4-8


  • 1 lb. barramundi, skinned* removed and cut into 1/2-inch pieces
  • 1 - 1 1/2 cups lime juice
  • 1 blood orange, supremed and diced
  • 1 cara cara orange, supremed and diced
  • 1 grapefruit, supremed and diced
  • 1/4 cup red onion, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, peeled, pit removed and diced
  • 1 jalapeño, seeded & diced optional (optional)
  • salt
  • fresh ground pepper


Combine the pieces barramundi and lime juice, using just enough so that the fish is completely submerged, in a nonreactive (glass or ceramic...I use a Pyrex dish) baking dish or bowl. Cover with plastic wrap and refrigerate until the fish is white and opaque, about 1 hour.

Remove the dish from the refrigerator. Drain off and discard the lime juice. Stir in the oranges, grapefruit, onion, cilantro, avocado, jalapeño (if using) and season with a pinch of salt and pepper.

Serve immediately.


* If you're using skin-on barramundi (as I did), the first thing you must do is remove the skin. The easiest way to do this is by placing the fish flesh-side down (skin-side up) on a cutting board. Pull the skin taut and slide a sharp chefs knife between the skin and flesh of the fish, moving across the fillet.

** The citrus fruits in this recipe are cut into supremes. This simply means that each piece of orange and grapefruit is cleanly cut out of it's segment, so there is no pith or membrane. Here is a step-by-step photo tutorial on How to Supreme Citrus


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Disclosure: This post was sponsored via the NoshOn.It Publisher Partner Program by a leading barramundi producer, and, as always, all opinions expressed are 100% my own.


{ 22 comments… read them below or add one }

Julia March 12, 2014 at 8:35 AM

I LOVE ceviche and have never made it at home!! This is such a vibrant and flavorful dish – I MUST run to TJ’s and get me some barramundi!


Kelli March 12, 2014 at 11:52 AM

One of the best things about ceviche….maybe second best to how tasty it is, is how surprisingly easy it is to make at home! Enjoy!


Lauren @ Climbing Grier Mountain March 12, 2014 at 9:41 AM

YESSSSSS! I flipping love ceviche. Although, I am always scared to make it. Clearly, I am missing out! Love this, Kelli!


Kelli March 12, 2014 at 11:53 AM

We need to get you on the ceviche train! It’s actually super easy to make at home. Thanks, Lauren!


Jocelyn (Grandbaby Cakes) March 12, 2014 at 10:49 AM

This ceviche looks unreal: so fresh and so flavorful! I would love to have this for dinner tonight!


Kelli March 12, 2014 at 11:53 AM

Thanks so much, Jocelyn!


Natalie @ Tastes Lovely March 12, 2014 at 11:30 AM

I was inspired by your first barramundi post, and was excited when I saw barramundi at my TJ’s. It is so tastey! Affordable too. This ceviche sounds delicious. Perfect type of fish for it : )


Kelli March 12, 2014 at 11:54 AM

Yay, so pumped that you’re on the barramundi train, Natalie!!


Carrian March 12, 2014 at 1:45 PM

This sounds perfect for a warm summer evening!


Kelli March 13, 2014 at 12:51 PM

Totally agreed! Thanks, Carrian!


Ashley | Spoonful of Flavor March 12, 2014 at 4:58 PM

Awesome recipe, Kelli! Ceviche makes me feel like I am transported to the tropics. I think it is because it is one of my favorite things to eat when we are on vacation.


Kelli March 13, 2014 at 12:52 PM

A tropical vacation, without actually going on vacation? Maybe? Perhaps? Thanks, friend!


Norma | Allspice and Nutmeg March 12, 2014 at 6:11 PM

This looks so good. This is perfect for the warm weather we’re all pining for.


Kelli March 13, 2014 at 12:55 PM

Thank you, Norma!


Tieghan March 13, 2014 at 12:00 AM

This make me think SUMMER!:)
Yay! Great recipe!


Kelli March 13, 2014 at 12:56 PM

Me too, girl!! Thanks!


Joanne March 13, 2014 at 6:48 AM

I would be perfectly content to just jump right into long as it means no more sub-freezing temps!! This ceviche is so beautiful! I’ve never seen one with this many gorgeous colors and all that citrus!


Kelli March 13, 2014 at 12:58 PM

Thanks, Joanne! And, if we could wake up to summer tomorrow that would be a-ok with me!


Laura (Blogging Over Thyme) March 13, 2014 at 8:06 AM

I tried to find Barramundi at my TJ’s this past weekend and they didn’t have it :( But you can bet once I do get it, I will be making this. I am obsessed with ceviche! This looks amazing. Love the addition of orange and grapefruit too!


Kelli March 13, 2014 at 1:00 PM

Oh, bummer, I hope you have better lucky next time! Thank you, Laura!


Kathy @ Olives & Garlic March 13, 2014 at 9:57 AM

I can not wait to make this. Making a trip to TJ’s on saturday. Drool. Going to pin this


Kelli March 13, 2014 at 1:01 PM

Awesome! Enjoy, Kathy!


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