“Cooking” that requires no cooking is always high up on my agenda, especially if it is this easy and delicious Grapefruit and Fennel Ceviche. You can dress it up to serve as an elegant starter to a meal, or go casual and serve it wrapped in a fresh tortilla — dinner is done.
Ceviche is seafood “cooked” in acid. Bathe your seafood with plenty of lemon or lime, and you’ll notice that in about 10 minutes, your shrimp will turn from grey to pink, your fish will turn from white to opaque. The consistency of the seafood will change from soft to firm, as it “cooks” through. Traditional Peruvian recipes instruct you to cover your seafood in lime juice, drain and then toss with onion, spicy pepper, and cilantro. This Hipcooks version uses grapefruit, fennel, avocado, and radish for a fresh twist.
Step 1: Cook the Shimp in Acid
For this recipe, I like to use wild uncooked shrimp. It’s okay if it comes from frozen — often you find the nicest seafood that way. I buy it with the shell on (for flavor). I quick-thaw the shrimp in cool water and peel the shrimp, saving the peels in a bag in my freezer until I have enough to make a rich shrimp stock — perfect for risotto, gumbo, or seafood stews. The shrimp cooks faster (and stretches further) when I cut each lengthwise down the middle.
Submerge the shrimp in plenty of lemon juice. You’ll notice that in 10 – 20 minutes, the shrimp will “cook.”
Step 2: Prepare the Accompaniments
While the shrimp is cooking itself, prepare the rest of the ingredients. Supreme the grapefruit so that all the pith is removed: we have a video tutorial on how to do that here. To get the thinnest possible fennel and radish slices, use a mandoline.
Step 3: Assemble the Grapefruit and Fennel Ceviche
You can prepare the fish and accompaniments in advance, and then the last step is just a matter of assembly. Combine all the ingredients with the dressing, add the avocado and gently mix, and plate. Finally, garnish with fennel fronds, cilantro leaves, and freshly ground black pepper.
