Ceviche With Pink Grapefruit And Green Olives
You Will Need:
- 1pound firm white flesh fish, sustainably harvested (flounder used here, tilipia, perch, cod, etc. also suggested)
- 1/2cup fresh squeezed lime juice
- 1/4cup Meyer’s lemon juice
- 1/4cup fresh pink grapefruit juice
- Bed of mixed greens such as upland and red cress, arugula, mustard greens, or baby spinach
- 6ounces pitted large green olives
- 2pink grapefruit, cut into sections
- 1avocado, chopped
- 1small red onion, thinly sliced into half rings
- 1/4ounce thinly sliced fennel stalk (like nickels and dimes)
- 1small manzano pepper, thinly sliced, or other pepper of your choice
- 1/8cup diced fennel fronds
- 1/4cup mixed chopped fresh herbs of flat leaf parsley, mint, and Thai basil
- 1/4cup slivered almonds
- 1/2tablespoon Aleppo pepper, to taste
- 1teaspoon Maldon salt flakes
- Drizzle of excellent extra virgin olive oil
- Wedges of lemon and lime
Cut the fish into 1/2 inch by 1 inch thin strips. In a non-reactive shallow bowl, arrange the fish on the bottom.
Completely cover all the fish with the mix of citric juices. Chill for about 3 hours.
Remove the fish from the juice, but keep some of the citric juice on the pieces. One other use for the remaining juice is to cook it right away with a soup base. Mix the fish with the grapefruit, olives, fish, avocado, onion, fennel and pepper, all the fresh chopped herbs, including the fennel fronds, half the Aleppo pepper and Maldon salt. Let the flavors meld together for half an hour or an hour.
Plate each serving on a bed of selected greens. Upland cress are featured here. Arrange the heart of the salad on top. Squeeze fresh lemon and lime on each and drizzle EVOO on top.
Garnish with the remaining Aleppo pepper and Maldon salt. Add the slivered almonds. Serve cold with additional lemon and lime wedges, or consider a gently warmed version, just until the cress wilts, for variation.
See recipe in food52.com