Ceviche is such a little plate of magic: no actual cooking needed, super easy to put together (I mean SUPER easy), full of hearty, zingy and zesty flavours and always a crowd please. I actually only make it for dinner parties, but it could just as easily made for just the 2 of us.
This recipe is inspired by @gordongram , which uses grape fruit as the cooking agent, sweetened with a splash of orange juice, seasoned with fennel fronds, koriander and salt and a drizzle of olive oil for extra richness. I added thinly sliced fennel as well to marinade in the juices. Yum!
I used mackerel for this dish but most fish will do to be honest.
Mackerel Ceviche with Grapefruit, Orange & Fennel
- 4 small Mackerel fillets, deboned and skinned (ask your fish monger)
- 2 grapefruits
- 1/2 orange
- Fennel fronds from 1 fennel, finely chopped
- 1 small fennel, thinly sliced (preferably) with a mandolin
- Small bunch Koriander, roughly chopped
- Olive oil
- Pepper & Salt
Grate the zest of grapefruits and set aside.
Peel the grapefruits, making sure you remove all the white pith.
Slice each segment of the grapefruit with a sharp knife so you're just left with the flesh and not the skins in between. Discard the skins in between.
Break down the grapefruit flesh with a whisk so the little cells come free and let go of their juices.
Squeeze in the juice of half an orange, drizzle over some olive oil (± 1 tablespoon) and season with pepper and salt.
Stir through the fennel fronds and the koriander. Taste and season.
Divide the thinly sliced fennel over 4 plates and drizzle over the grapefruit dressing.
Using a sharp knife slice the mackerel into bitesized pieces and divide over the plates. Don't overwork them or they'll fall apart.
Sprinkle over the grapefruit zest, add a pinch of sea salt and a drizzle of olive oil.
Cover the plates and place in the fridge to 'cook' for 1 hour.