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Summer corn and grapefruit ceviche. Photo by Anastasia Murphy

Citrusy Corn Ceviche

Recipe and photos by Anastasia Murphy
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Ingredients
  

  • 1 pound fresh white fish, tilapia, halibut, or snapper, diced into small cubes
  • Zest of 1 pink grapefruit
  • ½ cup fresh pink grapefruit juice, about 2 grapefruits
  • ½ cup fresh lime juice, about 3 to 4 limes
  • ½ teaspoon kosher salt
  • 1 teaspoon finely chopped garlic
  • 1 corn cob, husked
  • ¼ cup red onion, finely diced
  • 1 to 2 jalapeño peppers, seeded and finely chopped
  • ½ cup chopped fresh cilantro
  • 1 avocado, diced, optional
  • Tortilla chips for serving

Instructions
 

  • Wash all produce. After rinsing citrus, zest one grapefruit and lime. Set zest aside. Cut grapefruits in half and carefully scoop out pulp with a spoon, removing as much pulp as possible while leaving peel intact. Reserve grapefruit pulp in separate bowl. Juice hollowed grapefruit halves and limes using citrus juicer or by hand. Strain juice to remove any seeds.
  • Place diced fish in non-reactive bowl, stir in salt, and garlic. Add grapefruit and lime juice to bowl, mix, and ensure it’s completely submerged. Cover bowl with plastic wrap and refrigerate about 30 minutes up to 2 hours to allow fish to "cook" in citrus juices, turning it opaque.
  • While fish marinates, cut corn kernels off cob, and set aside. Once fish is "cooked," drain off most juice (reserving some if desired for extra citrus flavor). Add corn, onion, jalapeños, and reserved grapefruit pulp and zest. Gently toss to combine.
  • Cover ceviche and refrigerate 15 to 30 minutes more to allow flavors to meld together. When ready to serve, spoon ceviche into serving bowls over diced avocado and garnish with cilantro. Serve with tortilla chips. Consume within 1 to 2 days.

Notes

Note: Grapefruit juice is less acidic than lime juice so time may be longer than traditional recipe using only lime juice.