MaHoneys Ceviche

(by Michele Mahoney inspired by Russell Mahoney)

Serves 2

  • 1/2 lb. red snapper filet (or similar fresh-as-can-be fish), cut into 1/2 inch pieces

  • 1 tsp. grapefruit zest

  • 1 tsp. lime zest

  • 1/2 c. freshly squeezed grapefruit juice

  • 1/3 c. freshly squeezed lime juice

  • 1 medium tomato, seeded and diced

  • 1/4 c.  red onion, diced

  • 4 large cloves garlic, minced

  • 1 jalapeno, seeded and diced

  • 2 Thai chili peppers, seeded and diced

  • 2 tbsp. EVOO

  • 1/2 tsp. ground cumin

  • Pinch sea salt

  • 1/2 tsp organic cane sugar (optional)

  • 1/2 bunch cilantro, leaves chopped

  • 1/2 avocado, diced

-Combine fish, grapefruit, lime zests, and juices in a resealable bag. Place the bag on a plate and refrigerate. Check the fish every 10-15 minutes for your desired doneness (I marinated this fresh fish for about an hour). When the fish reaches your desired doneness, drain the marinade from the fish.

- In a medium mixing bowl, combine tomato, onion, garlic, peppers, EVOO, cumin, salt, sugar, and cilantro. Add fish and stir. Refrigerate the mixture for at least 30 minutes.

- Transfer mixture to serving bowl and add avocado.

Serve.

Serving suggestion: Serve with fresh lime wedges and chips made from beets, sweet potatoes, and red potatoes. 

Enjoy this deliciousness.

Meat and Fish Dishes, Appetizers & SnacksPetra Mercier