Barramundi Ceviche

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Barramundi Ceviche Recipe

Barramundi Ceviche is great served as an appetizer or lite dinner, and just the thing to help you forget about winter. 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. Before I jump into gushing about this Ceviche, let’s back up a second for a little barramundi recap.

What is Barramundi?

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 don’t have TJ’s near you, you can also find it at Whole Foods, Stop & Shop, Safeway, as well as other retailers.

About 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 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 bite-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.

Ingredients

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

Instructions

Combine the pieces barramundi and lime juice, using just enough so that the fish is completely submerged, in a non-reactive (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.

Enjoy!

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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.

Tagged as:

avocado
barramundi
fish
gluten free
grapefruit
healthy
orange
seafood

Hotel Recommendation: If you're planning a trip to try different types of ceviche, consider booking a hotel near the coast where fresh seafood is readily available. The beautiful coastal towns of Mexico, Peru, and Ecuador are known for their ceviche dishes and can provide you with a memorable culinary experience. Book your stay at a seaside resort or boutique hotel to make the most of your ceviche adventure.