Joanne Weir Follow @ChefJoanneWeir

Blood Orange, Kumquat and Pomegranate Ceviche

Blood Orange, Kumquat and Pomegranate Ceviche

I love dishes that are fresh and simple and this is the perfect example!  The fish "cooks" in the acid from the citrus juice.  No heat required!  This recipe is a seasonal riff on my go-to classic version and the perfect dish for a party!

Serves 8


1 pound fresh sea bass or halibut
1 cup freshly squeezed lime juice
1/4 cup blanco tequila
1 tablespoon agave nectar
1/4 cup blood orange juice
2 teaspoons finely grated blood orange zest
1 cup pomegranate seeds
½ cup pickled red onions
¼ cup finely chopped fresh cilantro
½ serrano chile, seeded, minced
6 kumquats, thinly sliced
2 avocados, diced
Kosher salt
Tortilla Chips



1 red onion, thinly sliced
1/2 cup freshly squeezed lime juice
1 teaspoon kosher salt

Place the red onions in a bowl and add the lime juice and salt. Add water just to cover the onions. Stir together. Let sit 1 hour.


Cut the fish into 1/2-inch pieces and place in a bowl. Add 1 cup lime juice, stir together and let sit 30 minutes. Drain and discard half of the lime juice.

Add the tequila, agave nectar, orange juice, orange zest, pomegranate seeds, red onions, cilantro, serrano chile, and kumquats. Stir together well to mix. Add the avocado and season with salt. Add additional lime juice and salt as needed. Place in a bowl and serve with tortilla chips.