1 hour inactive, 20 minutes active
makes 2 servings
Recipe Notes:
*sub ingredients if you can’t find them: use whats fresh and local!
*don’t salt fish until ready to serve; otherwise it will “cure”
Fish:
1/2 lb halibut, cubed
1/4 cup lime juice
1/4 cup grapefruit juice
Ceviche base:
1 lemon
1 lime
1 grapefruit
1 green garlic, sliced thin
1 shallot, finely diced
1 fresno chili, seeds and stems white removed, finely diced
1/3 cup fresh chopped tender herbs (IE; cilantro, tarragon, chive)
2 leek scape, diced
1/4 cup fennel, diced
5-7 green strawberry, sliced
3 stems fir tips (optional)
buttery crackers or tortilla chips
pickled red onion
- juice lime and grapefruit over fish, mix and let sit in refrigerator at least one hour, up to one day
- Leche de Tigre: in separate bowl, zest and juice all citrus
- add garlic, shallot, chili, herbs, leek, fennel, and strawberries
- add fish (but not marinating juice) to Leche de Tigre
- mix, salt to taste, plate, and top with pickled red onion,
- fir tips, and serve with crackers or chips