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Grapefruit Pomegranate Ceviche


  • ¼ cup pomegranate juice
  • ¾ cup pomegranate arils
  • 1 teaspoon grapefruit zest, grated
  • 1 teaspoon lime zest, grated
  • ½ cup fresh grapefruit juice
  • 1 tablespoon jalapeño chili with seeds, diced
  • 1 teaspoon ground toasted coriander
  • 1 lb black sea bass fillet, cut into ½" pieces
  • Coarse salt
  • 1 grapefruit, peeled and cut into segments
  • Fresh cilantro leaves
  • Scallions, sliced


Combine the zests, juices, jalapeño and coriander in a bowl to form the base. Stir to mix well. Season the fish with salt and let sit at room temperature for 5 minutes. Add the fish to the ceviche base and stir, making sure all the fish is covered by liquid. Cover and refrigerate for at least 2 hours, stirring occasionally. Stir in the grapefruit segments and arils; add cilantro and scallions to taste.

Adapted from POM Wonderful