Tangy and tongue-tinglingly good! The fish must be superfresh for this Mexican favorite, which is bursting with chile and sweet-and-sour flavors.
- Yield: 4 Servings
- Preparation Time: 30 Minutes
- 2 ruby grapefruits
- 7 ounces sea bass fillets, skinned, pin-boned, and cut into cubes
- 10½ ounces trout fillets, skinned, pin-boned, and cut into cubes finely grated zest and juice of 2 limes
- 1 red chile, seeded and finely chopped
- ½ red onion, finely chopped
- 1 tablespoon virgin olive oil
- ⅓ cup finely chopped fresh cilantro
- 2¼ cups mixed baby spinach, watercress, and arugula salad
- salt and pepper, to taste
How to Make It
- Cut the peel and pith away from the grapefruits with a small serrated knife. Hold each one above a bowl and cut between the membranes to release the segments into the bowl. Squeeze the juice from the membranes into the bowl.
- Put the sea bass and trout into a ceramic or glass bowl, sprinkle with the lime zest and juice and chile, then add the red onion, grapefruit segments and juice, and oil. Season well with salt and pepper, then gently stir so all the fish is evenly coated in the lime juice.
- Cover and chill in the refrigerator for 1-1½ hours, or until the fish has taken on a cooked appearance, with the sea bass bright white and the trout a paler, even pink.
- Add the cilantro and stir gently. Arrange the mixed green salad on four plates and spoon the ceviche on top, then serve immediately.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.