|I like my ceviche with avocado|
I like ceviche, but until recently had never made it. Amazing considering I have a ceviche making abundance of lemons and grapefruits in my back yard.
The opportunity arose this weekend when I went to a friend's party. Her husband is a fire chief on an American air base on Ascension Island. Ascension is a small island in the middle of the South Atlantic, thousands of miles from anywhere. It took her husband 38 hours to get from Ascension to Sacramento. His luggage - two coolers filled with fish. He's on a month's leave and since he has clothes at home, he just brought fish back.
The fish he brought was grouper and tuna. Last week he had gone on a fishing trip with his firemen and caught a 150 pound yellowfin tuna. He also got a giant grouper last month. Since Ascension is so isolated, it is pretty much virgin fishing waters. Marie was kind enough to give me a package or each.
I used the grouper first for some ceviche. So easy, so good. I tweaked the recipe from Simply Recipes in that I used grapefruit instead of lime juice and I didn't have any tomatoes. But I'm not a big tomato fan anyway.
adapted from Simply Recipes
- 2 cups of any firm white fish, cut into 1/2 inch pieces, completely deboned
- 1/2 cup of fresh squeezed grapefruit juice
- 1/2 cup of fresh squeezed lemon juice
- 1/2 red onion, finely diced
- 1 jalapeno, seeded and finely diced
- 1 teaspoons of salt
- Dash of ground oregano
- Light pinch of cayenne pepper
Mix all ingredients together in a glass bowl. Cover and refrigerate for four hours, stirring every hour. Serve with chips, tortillas, or on salad.