Blood oranges are in peak season right now and make a beautiful, sweet and delicious substitute for fish in ceviche. This plant-based version of the classic recipe reminds me of a tropical guacamole - we actually ate it with tortilla chips but you can serve it alone or with crackers, an entree or as part of a salad.
This lovely little appetizer packs a lot of nutrition: the blood oranges & lime juice are loaded with vitamin C to keep your immune system kicking, cilantro is notorious for helping to rid the body of heavy metals, avocados pack fiber and protect your heart with monounsaturated fat, hydrating cucumbers fight inflammation and red onions are one of the best sources of the bioflavonoid quercetin which helps protect the body against free radicals.
Makes: 2 servings
What You'll Need:
- 2 blood oranges
- 1 ripe avocado, diced
- 1/3 diced organic cucumber
- 2 Tbsp diced red onion
- 1 Tbsp fresh minced cilantro
- 1 Tbsp extra virgin olive oil
- Juice from 1/2 lime
- A pinch each of salt and pepper, to taste
For me - the easiest way to prepare the blood oranges was to slice them from end to end into 3/4" slices (see below). Then carefully slice the rind and peel it off the circumference of the orange. It may sound time-consuming but it's actually really quick to do. After you have your blood oranges peeled, chop them into cubes using a sharp knife. Remove any seeds if you see any - typically blood oranges have little or no seeds (mine had none).
Next - combine blood orange cubes, 1/3 diced cucumber, 2 Tbsp chopped red onion, 1 Tbsp minced cilantro, 1 Tbsp extra virgin olive oil, juice from 1/2 lime and a few pinches of salt and pepper in a mixing bowl and carefully toss all ingredients.
Add avocado and continue to carefully toss your ingredients. I stress carefully because you don't want to accidentally mash the avocado and turn it into guacamole.
Serve with corn tortilla chips, raw crackers or alongside a salad or entree.
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