Updated: Apr 27, 2020
3/4 lb of fresh halibut
3/4 lb of fresh wild salmon
3/4 lb of fresh wild tuna
1/2 lb of fresh bay scallops
1 red onion quartered and thinly sliced
3/4 cup of thinly sliced and seeded cucumber
1/2 cup of diced avocado
1/2 cup seeded and diced tomatoes
1/4 cup of chopped cilantro, stems removed
2 jalapeno, seeded and minced
1/4 cup of fresh lime juice, zest the limes prior to juicing
2 tablespoons of fresh grapefruit juice, pink or red of course
1 teaspoon of pineapple vinegar
2 teaspoons of the lime zest
1 teaspoon of salt
1/2 teaspoon of raw honey
Cut up the fish and scallops into bite sizes pieces and place into a plastic, glass bowl or Tupperware. Next, add the onion and jalapeno into the bowl. In a glass bowl mix together the lime and grapefruit juices, vinegar, salt, honey, zest, and cilantro. Pour mixture over the fish and toss to coat, cover, and place in the fridge for 30 minutes but no more than an hour or the fish become chewy.
Five minutes before serving to add the balance of the ingredients and toss to coat and let stand for 5 minutes then serve.
I plate these up in small bowls lined with cilantro leaves and I garnish with thin sliced lime and grapefruit wedges.
Using a ring mold, press ceviche into molds and release. Shown above with a reduced mango/grapefruit sauce.