The sweetness of pomegranate juice provides a wonderful balance to the bracing acidity of the grapefruit zest and juice. Pomegranate seeds add crunch. Jalapeño adds a bit of heat.

Serves 4 as an appetizer.

Recipe by Chef Rick Moonen.


  • 1 lb True North sockeye salmon
  • 1 tsp grated grapefruit zest
  • 1 tsp grated lime zest
  • ½ cup fresh grapefruit juice
  • ¼ cup pomegranate juice
  • 1 tbsp diced jalapeño (with seeds)
  • 1 tsp ground toasted coriander
  • Coarse salt
  • 1 grapefruit, peeled and cut into segments
  • Seeds from 1 pomegranate
  • Fresh cilantro leaves
  • Sliced scallions


  1. Mix citrus zests, juices, jalapeño, and coriander in a bowl. Stir to mix well.
  2. Season fish with salt and let sit at room temperature for 5 min.
  3. Add fish to ceviche base and stir, making sure fish is covered by liquid. Cover and refrigerate for at least 2 hours, stirring occasionally.
  4. To serve, stir in grapefruit segments, pomegranate seeds, adding cilantro and scallions to taste.

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Recipe Name
Sockeye Salmon Grapefruit-Pomegranate Ceviche
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