This citrus "ceviche" with avocado is great as an appetiser, side salad, or party dip because it doesn't have any seafood in it. This vegan ceviche tastes great, looks great, and is good for you.
– 1 large grapefruit (preferably Ruby Red or another sweet variety) – 2 medium orange – 2 large avocados or 4 small avocados, diced – ½ cup finely chopped red onion – ½ cup chopped fresh cilantro – ½ medium jalapeño, seeds and membranes removed, finely chopped (use the full jalapeño if you like spice) – ¼ cup lime juice (about about 2 limes), more to taste – ½ teaspoon fine sea salt, to taste – Optional: Tortilla chips, for serving
Prepare the citrus by taking the orange and grapefruit skins off. Then cut across the lines in the middle to make thick rounds (see pictures).
Gently separate the rounds to make 2-segment fruit wedges. Mix the citrus wedges, avocado, onion, cilantro, jalapeño, lime juice, and salt in a medium bowl. Mix gently.
Salt helps counteract grapefruit bitterness, so add more if needed. Add lime juice if needed. Serve immediately with tortilla chips if desired.
This ceviche is best eaten within a few hours, but the citrus juice keeps the avocado fresh for 1–2 days. Refrigerate leftovers in a Ziploc bag with the air squeezed out to prevent browning.