I grew up in a small fishing town so I love seafood and I like them raw. Ceviche is seafood “cooked” by the acid of citrus, in this case grapefruit and lime juice. It is a dish of South American origin but I decided to make my own version of it. Perfect appetizer for a warm day like today….and super easy to make it. Just marinate the fish, put it in the refrigerator and walk away. 🙂
1/2 lb Sashimi grade Halibut (or any kind of sashimi grade white fish)
2 Tbs fresh lime juice
2 Tbs fresh grapefruit juice
1 Tbs Japanese Ponzu sauce
1 ts soy sauce
1/2 ts fish sauce
Garnish : Grapefruit wedges, Thinly sliced jalapenos, mint leaves
1. Slice the fish thinly (thiner than sashimi)
2. Make a mixture of lime, grapefruit juice, Ponzu sauce, soy sauce & fish sauce. Place the fish into the mixture and marinade at least 2 hours till color of fish becomes opaque in the refrigerator.
3. Salt & pepper if needed
4. Place a layer the fish on a plate, drizzle over leftover marinate liquid.
5. Garnish with sliced grapefruit, mint leaves and thinly sliced jalapeno.
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The 1929 Ruby Red patent was associated with real commercial success, which came after the discovery of a red grapefruit growing on a pink variety. Only with the introduction of the Ruby Red did the grapefruit transform into a real agricultural success.’
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If you have high blood pressure, high cholesterol, or high trigylcerides, grapefruit has been found to reduce the effects of these conditions.So which is better yellow or red grapefruit? Well, in a study made where people who had a history of high cholesterol, those that ate the red grapefruit had the most effect in lower their blood pressure. The yellow also lowered blood pressure but not as much as the red grapefruit….