Florida Grapefruit Ceviche Salad with Tortillas
Brad Moore, Executive Chef, SCHOOL, Toronto, ON
2 pounds white-fleshed skinless fish fillets such as halibut, flounder, or sole
1 Florida Red Grapefruit, segmented. Sections cut into ½ inch pieces
½ tsp Salt
1/2 cup fresh lime juice (about 12 limes)
½ cup fresh Grapefruit Juice or Orange juice
1/2 teaspoon salt
2 small clove garlic, chopped very fine
1 jalapeno seeded and chopped fine,
1 teaspoon chopped parsley
1 teaspoon chopped cilantro
2 green onion (scallions), chopped fine (1/2 cup)
4 ears of corn, cooked and cut into 2-inch pieces
1 bunch arugula
4 cups corn tortilla chips
Cut the fish into strips 1 1/2 inches long by 1/4 inch wide. Put the fish and grapefruit in a bowl and fold in the lime juice carefully.
Add the salt, garlic, and and refrigerate for 15 to 20 minutes.
Just before serving, mix in the grapefruit, parsley, jalapeno, cilantro, and green onion and corn.
On serving plates, arrange Ceviche on a bed of arugula leaves and crispy corn Tortillas.
* Can also simply be served in small serving bowl with corn tortilla chips arranged around bowl for scooping or dipping.