Long weekends spent entirely in loungey clothes and short work weeks are officially over. I know I’m late with that newsflash. I lingered. There was a 3000 piece puzzle on my dining table that needed to be solved.
Despite my lingering I’m amped about the twelve part of 2012. There’s probably a personality test based on whether you bear-hug or cold-shoulder the new year…or finish a giant puzzle before you say hello to it.
There should be a personality test for people (who do not own or work in a ceviche restaurant) who make and photograph ceviche more than five times in one week.
I enjoy the mindfulness of making ceviche; slicing red onion so thin it could paper-cut you; slivering lemongrass into nearly translucent rings. I’m having a swoony moment over my new grapefruit knife.
I had no idea what I was missing when I didn’t have one of these dudes.
The salmon in this recipe can be replaced with tuna, scallops, yellowtail…whatever looks good to you as long as it’s supremely fresh. Sushi grade is best. I like the butteriness of salmon against the quiet, sweet zing of grapefruit, lemongrass, ginger and mint. Slivers of hot cherry pepper give this ceviche a little fire.
Hello 2012…let’s do this!
Recipe: salmon grapefruit mint ceviche
Summary: Buttery salmon soaked in grapefruit with mint, lemongrass, cherry pepper and red onion.
- juice from 1/2 pink or white grapefruit
- 1/2 teaspoon hot cherry pepper, seeded and slivered or minced
- 1/2 T. lemongrass, rough outer leaves removed and very thinly sliced into rings
- 1/2 t. fresh ginger, minced
- 2 T. fresh mint leaves
- 1/8 cup red onion, thinly sliced
- grapefruit segments from other half of grapefruit
- 1/3 lb. sushi grade salmon cut in 1/4 inch thick slices
- *optional: watercress leaves for making it pretty
- Mix the grapefruit juice, hot cherry pepper, salt, lemongrass, ginger and mint together in a small bowl.
- Add the red onion, grapefruit segments and sliced salmon to the bowl and gently toss to coat well. The liquid should just about cover all the salmon slices.
- Cover and store in the fridge for two hours to allow the citrus to “cook” the salmon.
- Toss ceviche gently once or twice while it is in the fridge for two hours.
- Serve cold in small bowls.
- Garnish with watercress leaves.
Replace the salmon with thin slices of whatever super fresh (preferably sushi grade) fish you prefer. I’ve tried scallops, tuna and yellowtail.
Preparation time: 15 minute(s)
Cooking time: 2 hour(s)
Number of servings (yield): 2
Copyright © fatpiginthemarket.
Recipe by fat pig.
Microformatting by hRecipe.