I ate a similar ceviche when we were at Hartwood Restaurant in Tulum on the edge of the jungle and the Caribbean Sea on the magical Yucatan Peninsula. I love the mixture of three citrus juices with salt used in this ceviche to “cook” the fish. Ceviche can be so refreshing on a hot summer night. I’ll never forget my first encounter with ceviche. We were on a small dive boat in the Caribbean heading out to the reef for a snorkeling expedition. Divers on the boat gathered caracole or small conch and sea snails, and combined the conch with salt, lime, hot peppers, cilantro and tomatoes to create a marinade. By lunch time, the ceviche was adequately cooked and we enjoyed hanging our feet over the side of the boat after a morning swim, basking in the sun and enjoying the cooling palate that this fresh out of the sea ceviche offered us. At Hartwood, this ceviche is made with wahoo. I substituted mahi mahi with great success.
Ceviche with pink grapefruit from Hartwood
-
- Prep Time
- Minutes
Ingredients
- 1 cup fresh pink grapefruit juice
- 1/3 cup fresh mandarin orange juice
- 1/4 cup fresh lime juice
- 1 tsp honey
- 1 tsp kosher salt or sea salt
- 1 lb firm white fish fillets, trimmed and cut into 1/4 inch slices
- 1 pink grapefruit, supremed
- 1 cup cherry tomatoes, halved
- 1/4 cup pickled red onions
- 1/2 serrano chili, thinly sliced
- 16 fresh basil leaves
- 16 purple basil leaves or additional regular basil
- 16 mint leaves
- For pickled red onion: 1 red onion, thinly sliced
- 1 cup white vinegar
- 1/4 cup lime juice
- 1/4 cup sugar
- 1 TBSP kosher salt or sea salt
- Garnish: Avocado (optional)
Instructions
- Mix together the grapefruit juice. mandarin orange juice, lime juice, honey and salt in a bowl. Stir with a spoon or whisk to combine. Add the fish. I used one pound of fresh mahi mahi when I made the ceviche. The Hartwood recipe calls for wahoo. Toss lightly to coat and refrigerate for at least 30 minutes.
- In the meantime, add the grapefruit supreme slices, tomatoes and pickled onions (recipe to follow), serrano or jalapeño pepper, basil and mint and toss well. When the fish has finished marinating, add the fruit and vegetable mixture to the fish and the juices. Taste and adjust the seasoning.
- I like to serve my ceviche on a bed of lettuce. Place lettuce leaves on 4 individual plates or small bowls. I like to garnish the ceviche with slices or cubes of fresh avocado. Serve the fish and fruit mixture immediately. Best to serve and eat ceviche that has been well chilled. On some of the islands and in different countries ceviche is served with saltines or corn tortillas. In Peru, I have had ceviche with small pieces of cubed roasted sweet potato which helps cut the heat from the peppers. I like it as a stand alone salad.
- Pickled red onions: Slice the red onion and put it into a pint jar. Mix the brine solution; vinegar, lime, sugar and salt and pour it into the jar to cover the onion. Give the jar a shake to make sure that all of the vegetables are covered. Refrigerate overnight to allow the full burst of flavor to develop. Use with ceviche as instructed, on salads, or as a garnish or addition to other vegetables, meats and fish.
- Servings : 4-6
- Recipe Type : All Recipes, Appetizers, Mains
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