How to Segment Citrus

A Note From feedfeed

Ever wondered how to get those perfect citrus segment for topping cakes, salads and more? Check out our easy tutorial! And check out the recipe below for a simple citrus salad recipe. P.S. Don't toss those scraps! Use them to squeeze on top of your salad or squeeze the leftover peels and rind to make a fresh glass of juice. 

Serves 2-4




1 pomelo

1 grapefruit

1 lemon

1 lime

1 blood orange

handful of fresh mint, chiffonade




Segment all of the citrus and add to a platter. Squeeze some of the peels and rind over top to add some fresh juice. Top with mint and enjoy.

Prep time 15mins
Cook time 1hr
Serves or Makes: 4

Recipe Card

For the Red Snapper


  • 8 ounces red snapper, sushi grade, skin removed, cubed
  • 1/2 cup lime juice
  • 2 tablespoons lemon juice
  • Kosher salt, To Taste
  • 1 orange, segmented (we used sumo)
  • 1/4 red onion, sliced for garnish
  • 1 jalapeño, sliced, optional for garnish
  • Micro-greens, optional for garnish

For the Green Chili Sauce


  • 2 tablespoons lime juice
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1 bunch cilantro, leaves and stems
  • 3/4 teaspoon cumin seeds
  • 1 jalapeño
  • 1/2 cup olive oil


  • Step 1

    In a medium glass bowl, add lime, lemon juice and cubed fish. Sprinkle with salt and let it marinate in refrigerator for 1 hour. Make sure all pieces of fish are covered in citrus juice.

  • Step 2

    In a high speed blender, add all the sauce ingredients except for olive oil. Start blending and slowly drizzle in olive oil until smooth.

  • Step 3

    To serve, spread green chili sauce at the bottom of a wide bowl, add fish cubes and oranges segments, then drizzle over some marinade juice. Garnish with sliced jalapeño, red onions and micro-greens, then serve immediately.