appetizer / main dish

Pink Ceviche

Ceviche with a little Elle Woods flair 💖  I used brown grouper in mine, because the flesh has a bit of pinkish hue to it to add flair, and it’s what was available fresh off the boat that day at the fish market. I was exposed to the idea of adding whole citrus puree to a citrus when I was exploring the new menu at a local restaurant. When I bought brown grouper for the first time, and was pondering what do with this pink fleshed ocean fish, and the idea hit me; I had pink citrus, blood oranges, pink fish, pink salt, and purple onions. I could whip up some pretty festive ceviche!

Processed with VSCO with hb1 preset

Pink Ceviche

(Serves 6-8)


Ingredients:

  • 1 lb ocean fish (I used brown grouper) cut into 1/2 in dice
    • Remember to use extremely fresh, sashimi quality fish! This recipe isn’t for fish that’s been sitting in the fridge.
  • 1 1/2 cups lime juice
  • 1 blood orange, peeled and pureed
  • 1 red onion diced small
  • 2-3 fresh green chiles (jalepeno or serrano)
  • 2 small avocados peeled, pitted and cubed
  • Salt (pink salt if available)
  • 1/3 cup chopped cilantro
  • 1-2 tbsp olive oil
  • Tortilla chips for eating

Instructions:

  1. Combine cubed fish, lime juice, and onion in a glass or stainless steel bowl until fish is submerged. Remember we’re not making soup, but you also don’t want to use too little lime juice or the fish won’t “cook” evenly.
  2. Refrigerate for at least 1 hour, or up to 4 hours for “well-done” fish.
  3. Pour off excess lime juice.
  4. Now it’s time to season! Add your blood orange puree, green chiles, avocado, cilantro and olive oil. Season with salt to taste.
  5. Enjoy with your tortilla chips!

 

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