The sweetness of pomegranate juice provides a wonderful balance to the bracing acidity of the grapefruit zest and juice. Pomegranate seeds add crunch. Jalapeño adds a bit of heat.
Serves 4 as an appetizer.
Recipe by Chef Rick Moonen.
Ingredients
- Ceviche
- 1 lb True North sockeye salmon
- 1 tsp grated grapefruit zest
- 1 tsp grated lime zest
- ½ cup fresh grapefruit juice
- ¼ cup pomegranate juice
- 1 tbsp diced jalapeño (with seeds)
- 1 tsp ground toasted coriander
- Coarse salt
- Assembly and Plating
- 1 grapefruit, peeled and cut into segments
- Seeds from 1 pomegranate
- Fresh cilantro leaves
- Sliced scallions
Directions
- Ceviche
- Mix citrus zests, juices, jalapeño, and coriander in a bowl. Stir to mix well.
- Season fish with salt and let sit at room temperature for 5 min.
- Add fish to ceviche base and stir, making sure fish is covered by liquid. Cover and refrigerate for at least 2 hours, stirring occasionally.
- Assembly and Plating
- To serve, stir in grapefruit segments, pomegranate seeds, adding cilantro and scallions to taste.
Summary
Recipe Name
Sockeye Salmon Grapefruit-Pomegranate Ceviche
Author Name
True North Seafood
Published On
Preparation Time
Cook Time
Total Time
