Fennel and Cucumber Ceviche

A bowl of thinly sliced fennel, cucumber, green onions, and grapes in a lime juice dressing. Additional lime wedges are served on the side.
Our three Simple Feast chefs

Simple Feast

Our chefs

Serves 4

Active Time: 20 minutes

Total Time: 20 minutes

We love this mix of crisp green vegetables and fruit in a simple lime dressing for ceviche. Another combination of thinly sliced vegetables and fruit to try with this dressing is red bell pepper, jicama, mango, and red onions with a jalapeño.



  • 2 tablespoons freshly squeezed lime juice

  • 1 tablespoon agave syrup

  • ¼ teaspoon finely chopped garlic

  • ¼ teaspoon fine sea salt

  • ⅛ teaspoon freshly ground black pepper


  • 1 large fennel bulb

  • ½ cucumber

  • 1 green onion

  • 8 green grapes

  • ½ cup cilantro leaves and tender stems

  • 1 lime, cut into wedges (optional)


Combine all of the dressing ingredients in a Mason jar and shake to combine. Alternatively, combine in a high-powered blender.

Cut the tops from the fennel bulb and discard or reserve for another use. Cut the fennel bulb in half and remove the core. Thinly slice the fennel, preferably on a mandoline, cut-side down (or cut as thinly as possible with a chef’s knife). Put in a bowl large enough for tossing.

Trim the ends from the cucumber and peel. Cut in half lengthwise and scoop out the seeds with a spoon. Thinly slice the cucumber, also preferably on a mandoline, and add to the bowl.

Thinly slice the white and light green portion of the green onion. Thinly slice the grapes. Add to the bowl.

Give the dressing another shake and drizzle in, tossing to lightly coat.

Divide among plates and top with the cilantro leaves. Serve with lime wedges on the side for additional juicing, if you like.