INGREDIENTS

  • 2 lb. fresh fish fillets (1 part oily fish, 2 parts flaky fish), skinned, deboned, sliced into 1⁄4-inch slices. Tip: Slice the fish across the grain, removing the thickish membrane.
  • Juice of 6 lemons
  • 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 of cilantro leaves, washed, de-stemmed, and minced
  • 1 bunch of parsley leaves, washed, de-stemmed, and minced
  • 6 Tbsp extra virgin olive oil
  • Kosher salt

DIRECTIONS:

  1. Place the fish in a plastic or glass bowl. Add the citrus juices, grapefruit pieces, and olive oil.
  2. Toss the ingredients together to coat. Cover the container with plastic wrap, and marinate in the refrigerator for at least 30 minutes.
  3. Combine the remaining ingredients, and add salt to taste.
  4. Serve chilled and enjoy! Suggested toppings: toasted coriander, hot sauce, or salsa, with corn tortillas or corn chips.

SEAFOOD USED IN THIS RECIPE:

Fluke
Red Snapper
Fulton Fresh Ceviche on a plate Fulton Fresh Ceviche on a chip