It's my last day in Lima, Peru. Since it's all about ceviche here (and countless other tasty culinary delights), I thought I'd share my Pacific Northwest version, made with sustainable Pacific halibut. It's quick and easy to make and packs a kick of heat from the jalapeno. Buen provecho!
½ cup fresh squeezed lime juice
½ cup fresh squeezed grapefruit juice
1 small jalapeno, seeded and finely diced
2 teaspoons of sea salt
½ red onion, finely diced
1 grapefruit, cut into segments and halved, the long way
4 small tomatillos, finely diced
¼ cup cilantro, finely chopped
- In a glass bowl, combine fish and lime and grapefruit juices.
- Cover and let sit in the refrigerator for one hour.
- When ready to serve, add red onion, jalapeno, tomatillos and grapefruit segments. Toss gently and season with sea salt. Garnish with chopped cilantro.
- Serve immediately with tortilla chips.
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