Grapefruit & Red Snapper Ceviche
Place fish in the refrigerator for 30 minutes to thaw slightly.Advertisement
Meanwhile, grate 1 teaspoon zest from a grapefruit. Working over a large nonreactive bowl, suprême all the grapefruit (see Tips). Squeeze the membranes to extract any extra juice. Gently stir the zest, lime juice, oil, chile, salt and pepper into the fruit.
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.
To serve, gently stir in avocado and cilantro. Garnish with cilantro sprigs and lime slices, if desired. Serve with tortilla chips and/or jicama, if desired.
Tips: Be sure to use a nonreactive bow--stainless-steel, enamel-coated or glass--when working with acidic food like grapefruit. Reactive vessels, such as aluminum and cast-iron, can impart off colors and/or flavors.
To suprême: Use this technique to get pretty, pith-free citrus sections every time. 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, if desired.
1/2 fruit, 1 1/2 lean meat, 1 fat