Ceviche

This is also a dish i will be serving at our next dinner party along with the eggplant souffle.

Ceviche

Ingredients

3/4 lb of fresh halibut
3/4 lb of fresh wild salmon
1/2 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 table spoons 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

Directions

Cut up the fish and scallops into bite sizes pieces and place into a plastic bowl or Tupperware. Next add the onion and jalapeno in to 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 hour or the fish become chewy.

Five minutes before serving add the balance of the ingredients and toss to coat and let stand for 5 minute then serve.

I plate these up in small bowls lined with cilantro leaves and i garnish with thin sliced lime and grapefruit wedges.

Enjoy cooking