Turbot Ceviche with Avocado, Mango and Grapefruit
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Serves 2


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  • 600 g fresh turbot fillet (thick)
  • 6 limes
  • 1 jalapeno pepper, finely diced
  • 1 chopped shallot
  • 4 tablespoons coriander, freshly chopped
  • 3 tablespoons, olive oil
  • Salt to taste
  • 6 tablespoons ground pink pepper
  • ½ grapefruit pulled into small pieces
  • 2 avocados cut into slices
  • 1 mango cut into slices


  1. Cut the turbot into fine long slices and place them in a shallow dish.
  2. Zest two limes, and press all of the limes to extract the juice. Pour the juice and zest on the fish.
  3. Add the shallot, jalapeno, coriander, olive oil and a pinch of salt. Cover with plastic wrap, and place in the refrigerator for 45 minutes.
  4. Cut the mango and avocados into slices.
  5. Alternate the slices of fish with the avocado and mango on a plate.
  6. Sprinkle with ground pink pepper, and add the pieces of shredded grapefruit and coriander. Finish with a dash of olive oil.

Chef’s Tip

For beautiful slices of carpaccio, choose a piece of turbot that is quite thick. Sharpen your knife and cut fine slices of about 3 mm.


Max L’Affamé