Ceviche with Pink Grapefruit and Green Olives

 

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!

What you will need

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

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