Ceviche with pink grapefruit from Hartwood

Published on July 6, 2021 | By
ceviche recipe

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 recipe to “cook” the fish.

Ceviche can be so refreshing on a hot summer night. I’ll never forget my first encounter with it. 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 lunchtime, 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. Check out my Hartwood Ginger cocktail to pair perfectly!

    • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Comments are closed.

Related Recipes

  • Servings : 8 servings of bisque with 6-8 stuffed heads/person. Extra stuffed heads can be frozen.
  • Cook Time : 120 Min

Crawfish Bisque

Crawfish bisque is typically a treasured passed down family recipe. The aromatic roux based bisque with spicy crawfish stuffed heads...

Read More
  • Yield : 4-1 pint jars

Creole Remoulade Sauce

My family has passed down this recipe for spicy New Orleans style Creole remoulade sauce for generations. I serve it...

Read More
  • Servings : 2

Spicy Strawberry Jalapeno Margarita

This sweet and spicy margarita is perfect for a warm spring evening or a hot summer night. Cinco de Mayo...

Read More