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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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