Grapefruit and Avocado Ceviche with Cilantro

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A bright and zesty ceviche combining the natural sourness of grapefruit juice with creamy avocado and fresh cilantro for a light, refreshing appetizer. This Latin American-inspired seafood recipe, ready in about 45 minutes, pairs fresh grapefruit juice, avocado, diced, red onion, finely diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 3 Latin American cuisine 220 cal/serving

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Ingredients

1/2 cup (about 1 large grapefruit) fresh grapefruit juice
8 oz firm white fish fillets (like cod or tilapia), diced
1 medium avocado, diced
1/4 cup red onion, finely diced
1/4 cup fresh cilantro, chopped
2 tbsp fresh lime juice
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 tsp jalapeño, minced (optional)

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Equipment for this recipe

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Instructions

Step 1: In a glass bowl, combine 8 oz diced firm white fish fillets with 1/2 cup fresh grapefruit juice and 2 tbsp fresh lime juice. Stir gently, cover, and refrigerate for 30 minutes until the fish turns opaque and 'cooked' by the acid.
Step 2: After marinating, gently fold in 1 medium diced avocado, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, and 1 tsp minced jalapeño if using.
Step 3: Season with 3/4 tsp salt and 1/4 tsp freshly ground black pepper, mixing carefully to avoid mashing the avocado. Serve chilled as a bright, sour ceviche appetizer.