Ceviche with grapefruit

10-year-old: I’m homesick.

Me: You are at home.

10-year-old: That’s what I meant. I’m sick at home.

Me: ???

Ceviche with grapefruit

(Adapted loosely from Martha Stewart’s)

1/2 lb of tilapia (cut into 1/4″ thick)
1 ruby grapefruit
2 lime (juiced)
1/2 tsp sea salt
Olive oil
1/2 red onion (thinly sliced, soaked in iced cold water for 30′)
Mint (chopped)
Coriander (chopped)
Roasted sesame seeds (optional)
Freshly grounded pepper

  1. Peel and segment a grapefruit. Reserve the juice.
  2. In a bowl, combine grapefruit juice + lime juice + sea salt + olive oil. Readjust if necessarily.
  3. Marinate tilapia slices with juice mixture in step (2) for at least 1 hour.
  4. Before serving, mix the ceviche with red onion, chopped mint and coriander.
  5. In a bowl, put ceviche + grapefruit segments + a tablespoon of marinating juice.
  6. Sprinkle with roasted sesame seeds and freshly grounded pepper.
  7. Sprinkle with extra chopped mint and coriander.
  8. Serve immediately.