Fulton Fresh Ceviche Recipe
Use 1 part oily fish to 2 parts flaky fish to make our Fulton Fresh ceviche dish featuring fresh citrus and aromatic herbs to enhance the flavor of fresh fish. Tip: Slice the fish across the grain, removing the thickish membrane.
11 ounces red snapper fillets, skin off, sliced into ¼-inch slices
22 ounces fluke fillets, sliced into ¼-inch slices
6 lemons, juiced
1 grapefruit, wedged (without membrane); keep the juice
1 small red onion, cut into short, thin strips
3 serrano chiles, minced (including seeds and membrane)
1 cucumber, peeled, halved lengthwise, seeded, and diced
1 nectarine or peeled mango, cored, and cut into small cubes
1 avocado, halved, pitted, sliced, and scooped out with a spoon
1 bunch cilantro leaves, minced
1 bunch parsley leaves, minced
kosher salt, to taste
Place the fish in a plastic or glass bowl. Add the citrus juices, grapefruit pieces, and olive oil.
Toss the ingredients together to coat. Cover the container with plastic wrap, and marinate in the refrigerator for at least 30 minutes.
Combine the remaining ingredients, and add salt to taste.
Serve chilled and enjoy! Suggested toppings: toasted coriander, hot sauce, or salsa, with corn tortillas or corn chips.