Ceviche is made by cooking raw fish in an acidic marinade like this grapefruit one. Freezing fish for at least 24 hours kills any parasites, so either buy it frozen or freeze it before making this healthy fish ceviche recipe. For the most sustainable options, buy red snapper from the Gulf of Mexico or Hawaii or use Pacific halibut instead.
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.
Serving Size: 2/3 cup each
149 calories; protein 12.3g; carbohydrates 9.8g; dietary fiber 2.8g; sugars 5g; fat 7.2g; saturated fat 1.1g; cholesterol 20mg; vitamin a iu 1080.4IU; vitamin c 46mg; folate 37.5mcg; calcium 32.2mg; iron 0.4mg; magnesium 31.9mg; potassium 488.2mg; sodium 167.1mg.