Ruby Grapefruit Seafood Ceviche


Ruby Grapefruit Seafood Ceviche

Ceviche cooks seafood without cooking – using the natural acidity of a marinade like this one, made with Star Ruby grapefruit juice. Add seasonings, and fresh or thawed frozen seafood, it’s a wonderful first course, a flavorful lunch, or light supper with a salad or bread.
Course Appetizers, Main Dish, Side Dish
Cuisine Seafood


  • 1 pound shrimp peeled and deveined
  • 12 ounces bay scallops cleaned
  • 12 ounces calamari rings
  • 2 ruby grapefruits
  • 1 tablespoon honey
  • 1 red onion sliced and chopped
  • 1 jalapeño stemmed and thinly sliced crosswise
  • 2 cloves garlic minced
  • 2 inches ginger peeled and julienned
  • 1 cup mint leaves
  • 3 tablespoons olive oil
  • 2 limes juiced
  • 1 cup cilantro leaves


  • Peel the grapefruits, and, using a sharp knife, cut into the membrane to release the sections of fruit over a bowl to catch any juice that escapes.
  • Reserve half of the fruit in a bowl and set aside.
  • Take the other half of the grapefruit and dice it on a cutting board. Add the fruit and juice to a large bowl.
  • Add the onion, honey, jalapeño, garlic, ginger, mint, and olive oil to the bowl with the fruit and juice. Stir gently.
  • Add the seafood to the bowl. Cover and refrigerate until the seafood is solid in color, about 1 to 2 hours. Do not leave for more than 2 hours or the shrimp can become tough.
  • Serve with the reserved grapefruit slices, and garnish with cilantro.
Keyword Star Ruby grapefruit
Tried this recipe?Let us know how it was!

Contact Us

How can we help? Send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt