This Easy Coconut-Grapefruit Ceviche Tastes Like Summer

Last Update: November 1, 2023

An excellent ceviche tastes like a celebration of summer: bright, delicate, and most of all fresh. 

Flash-frozen at peak freshness, our seafood is the centerpiece in our ode to summer ceviche. To complement the hiqh-quality fish, we amp up the aromatics with citrus zest, layer in multiple forms of acid, and splash in a bit of coconut milk for body and slight sweetness. 

Heap a handful of salty tortilla chips or plantain crisps on the side for some texture and crunch, and you have an easy-to-prep yet complex-in-taste appetizer perfect for the season. 

Coconut-Grapefruit Ceviche Recipe

Yield: 4-6 servings

Active time: 30 minutes

Total time: 1 hour, plus marinating time (minimum 30 minutes; up to several hours)


Zest of two limes

1 cup lime juice, fresh (from roughly 8-10 limes)

3 grapefruits (juice and zest of one, the other two peeled and diced)

1/3 cup Thrive Market Seasoned Rice Wine Vinegar

Pinch of salt

1 pound seafood of choice (we used 1/2 pound bay scallops and 1/2 pound black cod), defrosted if frozen and kept cold and dry

1/4 cup cilantro leaves, chopped; stems reserved for marinade

1 cup seeded and diced cucumber

1/4 cup thinly sliced red onion

1 small jalapeno, thinly sliced

Optional: 1/4 cup Thrive Market Organic Coconut Milk

To serve:

Chips of your choice (we like Thrive Market Organic Grain-Free Tortilla Chips and Plantain Chips)


Prepare the marinade: zest 2 limes and one grapefruit into a large bowl. Juice the limes and grapefruit into the same bowl. Pour in the seasoned rice wine vinegar and add a pinch of salt. Set aside.

Remove the seafood from the fridge and pat dry with clean paper towels. Slice and dice the fish into bite-size pieces (try to make all the pieces roughly the same size). Add fish to the bowl with the marinade and make sure every piece is fully submerged, adding more fresh citrus juice if needed. Add in the cilantro stems, if using.

Cover the bowl with food wrap and place in the fridge. Marinate for at least 30 minutes to up to 3 hours, depending on preferred “doneness.” Give the mixture a stir a few times while marinating. FYI: Marinating the fish longer ensures doneness, but going beyond the recommended time window of 3 hours can give the fish a rubbery texture.  

While the seafood marinates, prepare the add-ins:

Peel, seed, and dice the cucumber and thinly slice the jalapeno and red onion. Add everything to a small bowl and set aside. Peel and cut away the pith of remaining grapefruits, dice into similar bite-size pieces and set aside. 

When seafood is done marinating, remove from the fridge; add cucumber, jalapeno and red onion; and stir gently but well.

Drain liquid from the mixture into another bowl, reserving 1/2 cup. To the bowl with the ceviche, add in diced grapefruit, optional coconut milk, and chopped cilantro leaves. Add back in reserved citrus juice to taste. Toss once more and serve with your favorite chips.

This article is related to:

Recipe, Seafood Recipes

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Jon Kim

Jonathan Kim is a writer and poet living in Southern California. He loves cheese and pickles.

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