Ceviche, cebishe, seviche…however you wish to call it, we’re excited to incorporate this well-known South American dish with the glorious red pomelo. This red snapper ceviche salad is aesthetically gorgeous and its sharp and tart flavours appeal to all seafood lovers!
Slice red snapper fillet about 2 cm in width and place in a small mixing bowl.
Juice 4 limes and pour over the sliced fillets. Ensure the fish are all submerged under lime juice for the curing process to occur. Place in the fridge for 30 minutes.
With the pomelo, lay it on its side and slice off the top of the fruit. Stand it back up on its base. Cut the outer skin from the top to the bottom. The skin is about 2 inches thick so don’t be afraid to embed a knife in a bit more than normal. Do this about 4-6 times around the red pomelo. With your thumb, pierce the skin on the top of the pomelo and pry the skin open by pulling downwards. If you made 4 incisions, you’d get 4 portions of the skin come off.Remove all the pith of the pomelo and extract the pink flesh.
In a small fry pan, dry toast the coconut for 4 minutes or until a little brown. Set aside.
Cut the chilli in half and remove all the seeds. Cut into thin slices, lengthwise.
Roughly chop cilantro (coriander)
Remove the skin off the shallot and cut into thin slices.
Salad Dressing
Juice 1 lime.
Add the coconut milk, fish sauce and brown sugar and mix until well combined.
Assembly
Remove the fish from the fridge and drain the lime juice.
In a medium sized mixing bowl, add red pomelo, toasted coconut, chilli, cilantro (coriander) and shallots.
Pour in dressing and toss the salad until well combined.
On a large platter, place half the tossed portion.
Place ceviche fish on top. Select the ones that don’t look as good or have broken off into bits.
Place a quarter of the remaining salad and add the rest of the ceviche fish on top of that.
Finish off with the last quarter of the salad.
Notes
Most white is suitable for ceviche. Semi-firm fish such as sea bass, grouper, sole or flounder could work. Avoid oily fish.
Red pomelo can be replaced with white pomelo. If you can’t find pomelo, you can use ruby red grapefruit although it will be more tart and bitter. Consider increasing the fish sauce and sugar levels of the dressing to counterbalance the flavours.
You can use flat leaf parsley if you’re not a fan of coriander.
A light version of the coconut milk will work just fine.