Ceviche is a gorgeous Peruvian appetiser made with fresh fish marinated in citrus juices. It’s healthy and refreshing, yet filling and incredibly satisfying at the same time. Although originally made with lemons and limes, I like to use grapefruits instead – and I have to say, it’s my favourite version of Ceviche so far! It works great as an impressive appetiser / starter for any dinner party, but it’s great as a main too.
For 2 people, you will need:
- 2 grapefruits
- 2 limes
- 2 salmon fillets
- 1 avocado
- 1 red chilli
- 1 red onion
- 1 bunch of coriander
- Finely dice the red onion and put in a bowl, then add the juice of 1 lime and put it aside to marinate.
- Thinly slice all of the salmon (as thin as you can slice it), and place the slices in a deep dish or bowl, then cover with the juice of the second lime, and toss the pieces around to make sure they are all coated.
- Squeeze the juice of both grapefruits over the salmon until the salmon is practically drowning in juice, don’t worry if bits of grapefruit fall in – but remove any pips! Then put the bowl with salmon aside to marinate for 5 – 10 minutes until the salmon looks almost milky and is no longer translucent.
- Meanwhile, slice open your red chilli and remove the pith and the seeds, then finely chop the chilli and put aside. Finely chop the coriander, and cut the avocado into bite sized pieces.
- Drain the salmon in a colander, then arrange the salmon on a plate. Add the avocado, the chilli and the coriander, and toss together! If there’s any juice left in the grapefruits then squeeze it over the top as a dressing, and season with salt & pepper.