Tuna Grapefruit Ceviche
- Ahi Tuna - fresh, sushi grade, 454g (1 lb)
- Lime - fresh juice, 1/2 Cup
- Grapefruit juice - 6 Tablespoons
- Garlic - 1/2 teaspoon, minced
- Red Pepper - 1/2 - 1, skinned, cut in small cubes
- Jalapeño chile - 1, thinly sliced
- Cilantro - fresh, chopped, 1 Tablespoon
- Mint - fresh, chopped, 1 Tablespoon
- Grapefruit - 1 cut in segments
- Shallot - raw, 1, super thinly sliced
Some say that using lemon to cure fish was something that Spaniards -with roots in Moorish cuisine might- have invented. Today, Ceviche's birthplace is disputed between Peru and Ecuador, both have great fishes and both inherited citrus from Spanish colonization. Nevertheless, today there are some many versions of ceviche that is hard to define if its a Peruvian, a Latino or a fusion dish. Shall I call mine Argentinean, because that's my origin? I don't think so, my cooking is full of influences to limit it to one "nationality".
- Reminder: ceviche is made with raw fish so, as the recipe calls, make sure to buy fresh sushi-grade tuna. OK?
- Cut the tuna in small cubes.
- In a medium bowl, mix the tuna cubes with lime juice, grapefruit juice and garlic. Let it rest for 15 minutes in the fridge.
- Discard most of the juice. Mix with chile, red pepper.
- Garnish with grapefruit segments, sliced shallots, cilantro and mint. You can also add green peppercorns if you like. Enjoy!!
Interested in trying other ceviches? Check more ceviche recipes here
Tuna Grapefruit Ceviche, well balance appetizer. The the citrusy flavor of the grapefruit juice goes great with the fatty meaty tuna. An approachable ceviche.Add to Favourites