ceviche of white fish with vanilla and pink grapefruit
Plan approximately 100 to 150 g / 3.5 to 5 oz per person of white fish, such as
monkfish, sea bream, John Dory, etc.
(adjust the quantity if you are serving this as an appetizer or as a main course.)
I usually order an assortment of white fish from my fishmonger, and
he is nice enough to cut it for me into thin slices.
In the morning, prepare the marinade in a bowl:
The base is three spoonfuls of oil for one spoonful of lemon.
Pour the oil into the bowl, and then add:
The zest of a lime (collected with a grater),
The juice of a lemon,
The juice of a lime,
One scraped vanilla bean,
A pinch of Guérande sea salt,
Chives snipped with a pair of kitchen shears,
As well as
Dill, mint, coriander…
Either together or separate.
Taste.
Adjust.
Pour the marinade over the fish slices arranged in a dish.
Cover with plastic wrap and chill.
During that time,
Peel to the flesh the pink grapefruit
With a sharp knife over a bowl to collect the juice.
Serve the ceviche in plates,
In a pattern of fish slices and grapefruit segments.
Pour the grapefruit juice into the marinade.
Emulsify again, and pour a small spoonful in each plate.
- Choose pink grapefruit rather than yellow,
as it is too acidic.
- For an interesting change, replace the grapefruit with
mango or avocado slices.
- You can also prepare this ceviche
with tuna instead:
all you’ll need to do then
is cut the tuna into large cubes!
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BASICS
APPETIZERS AND STARTERS
MAIN COURSES
SWEET AND SMOOTH
“Ceviche” is raw, marinated fish.
In Mexico,
it is prepared with chili peppers.
Here is a variation on the theme,
with the fragrance of far-away islands.
easy 
Serve as an appetizer, or
as a main course for lunch,
together with a salad of mixed aromatic herbs.
Prepare ahead of time.
➢ 100 to 150 g / 3.5 to 5 oz white fish per person
➢ 1 to 2 pink grapefruit for the marinade
(3 parts oil for one part lemon)
➢ Olive oil
➢ Grated zest of a lime
➢ Juice of a lime
➢ Juice of a lemon
➢ One scraped vanilla bean
➢ Pinch of Guérande sea salt
➢ Half a bunch of snipped chives