Ceviche with pink grapefruit and green olives

By • February 5, 2011 17 Comments

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Author Notes: I grew up in Bristol, Rhode Island, with some Portuguese neighbors who introduced me to ceviche early. With the theme this week this recipe jumped into my head. As yet another storm begins, I take heart that I can make this even if we loose power. I love using the snow as the background for the finished dish here!Sagegreen

Serves 4

  • 1 pound firm white flesh fish, sustainably harvested (flounder used here, tilipia, perch, cod, etc. also suggested)
  • 1/2 cup fresh squeezed lime juice
  • 1/4 cup Meyer's lemon juice
  • 1/4 cup fresh pink grapefruit juice
  • bed of mixed greens such as upland and red cress, arugula, mustard greens, or baby spinach
  • 6 ounces pitted large green olives
  • 2 pink grapefruit, cut into sections
  • 1 avocado, chopped
  • 1 small red onion, thinly sliced into half rings
  • 1/4 ounce thinly sliced fennel stalk (like nickels and dimes)
  • 1 small manzano pepper, thinly sliced, or other pepper of your choice
  • 1/8 cup diced fennel fronds
  • 1/4 cup mixed chopped fresh herbs of flat leaf parsley, mint, and Thai basil
  • 1/4 cup slivered almonds
  • 1/2 tablespoon Aleppo pepper, to taste
  • 1 teaspoon Maldon salt flakes
  • drizzle of excellent extra virgin olive oil
  • wedges of lemon and lime
  1. Cut the fish into 1/2 inch by 1 inch thin strips. In a non-reactive shallow bowl, arrange the fish on the bottom.
  2. Completely cover all the fish with the mix of citric juices. Chill for about 3 hours.
  3. 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.
  4. Plate each serving on a bed of selected greens. Upland and red cress are featured here. Arrange the heart of the salad on top. Squeeze fresh lemon and lime on each and drizzle EVOO on top.
  5. 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.

More Great Recipes: Salads|Fish & Seafood|Fruit|Appetizers|Vegetables

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