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
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