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Grilled Fruit Ceviche

A tantalizing appetizer or even dessert‚ this playfully sweet‚ fruity spin on ceviche can be made up to one day ahead of time – the flavors will actually continue to improve.


2 large Peaches, peeled and cut into eighths
3 large Plums, peeled and cut into eighths
1 cup Pineapple, cut into 1–inch chunks
1 Red Jalepeno Pepper, deseeded and minced
Zest of 1 Lime
Juice of 2 Limes
3 Tbsp Navitas Organics Coconut Palm Sugar
Sea Salt and freshly ground Black Pepper
½ cup Dried Dragonfruit Slices
1 Tbsp Olive Oil


In a large bowl, combine all the ingredients except the dried dragonfruit and olive oil, and season lightly with salt and pepper. Separate the dragonfruit slices from one another and add to the bowl. Toss lightly to disperse the ingredients and let marinate for 10 minutes in the refrigerator.

Light a grill or preheat a grill pan. Remove the peaches, plums and pineapple from the marinade and place in a bowl; return the remaining marinade with the dragonfruit to the refrigerator. Toss the fruit with the olive oil, then grill over moderate heat until tender and lightly charred, turning every 2-3 minutes. Transfer to a plate and refrigerate until thoroughly chilled, about 1 hour, then cut the fruit into bite-sized chunks.

To serve, divide fruit amongst 4 small plates or coupe glasses. Drizzle with the extra marinade and top with the softened dragonfruit slices. Serve cold.

Makes 4 servings

Submitted by Julie Morris