Active: 20 minutes | Total: 21/2 hours | Serves: 8
(including 2 hours marinating time)
Ceviche is Peruvian in origin, but variations on this dish have become popular throughout Latin America. To be sure it is safe for consumption, buy commercially frozen fish, or freeze for at least 24 hours before making this recipe.
1 pound frozen red snapper, skinned
3 small red grapefruit (about 12 ounces each), washed and dried
1/4 cup lime juice, preferably Key lime
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons sliced serrano chile, or to taste
1 teaspoon sea salt
1/2 teaspoon ground pepper
2/3 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1 firm ripe avocado, diced
2 tablespoons chopped fresh cilantro, plus sprigs for garnish
Lime Slices for garnish
Tortilla chips and/or jicama slices for serving (optional).
1. Place fish in the refrigerator for 30 minutes to thaw slightly.
2. Meanwhile, grate 1 teaspoon zest from a grapefruit. Working over a large nonreactive bowl, supreme all the grapefruit (see Tip). Squeeze the membranes to extract any extra juice. Gently stir the zest, lime juice, oil, chile, salt, and pepper into the fruit.
3. Dice the fish into 1/4-inch pieces. Add the fish, bell pepper, and onion to the grapefruit mixture; gently stir to combine. Marinate in the refrigerator for at least 2 hours and up to 4 hours, stirring a few times so the fish “cooks” evenly.
4. To serve, gently stir in avocado and cilantro. Garnish with cilantro sprigs and lime slices, if desired. Serve with tortilla chips and/or jicama.
Tip: Cut a thin slice off the top and bottom of the fruit with a large sharp knife. Place on a cutting board. Remove the peel and white pith below, following the curve of the fruit as you go. Working over a bowl, switch to a small sharp knife and cut each segment from the surrounding membranes.
Squeeze any extra juice from the membranes.