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Citrus Ceviche

Ingredients

• ½ pound fish of choice, such as halibut, red snapper, bay scallops or shrimp, cut into bite-sized pieces (~¾ inches)*
• • ½ cup fresh lime juice (from about 6 to 8 limes)
• • 2 tablespoons finely chopped red onion
• • 4 slices jalapeño
• • 1 orange, segmented, each segment cut into ⅓s, saving any juice
• • 1 small (or ½ large) red/pink grapefruit, segmented, each segment cut into ⅓’s, saving any juices
• • 1 tablespoon extra-virgin olive oil
• • 4 to 6 ripe grape tomatoes, diced
• • 3 scallions, sliced
• • ½ cup finely diced Persian or seedless cucumber
• • ¼ teaspoon kosher salt, or more to taste
• • ⅛ teaspoon ground black pepper, or more to taste
• • ¼ teaspoon ground cumin (optional)
• • ½ avocado, firmly tender, finely diced
• For garnish: Radicchio leaves and whole-grain flatbreads, corn tortillas or plantain chips
• *If using halibut or red snapper, remove the skin and dark flesh; bay scallops should be cut in half if they’re big; and shrimp should be shelled and deveined (you can use raw or pre-cooked).

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