Timo's summer ceviche

Ingredients for 4 servings:

• 1 kg fish fillet(s), e.g. B. Pangasius
• 6 lime(s), the juice
• 1 grapefruit(s), (pink grapefruit)
• 4 tomatoes (vine tomatoes)
• 2 cups onion(s), red
• 1 clove(s) garlic
• 1 bunch coriander, fresh
• 1 pinch of salt
• n. B. Chili pepper(s), red
• olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

sensationally delicious ceviche recipe, incredibly refreshing thanks to pink grapefruit

First, juice all the limes and pour them into a large bowl. This allows the fish to “cook” in the acid from the start. Now cut the fish into 1-2 cm cubes and add them to the bowl with the lime juice. Wash and deseed the tomatoes, then cut them into either thin slices or fine dice. Do the same with the red onions, although I definitely prefer fine half rings. Finely chop the garlic and add everything to the fish in the bowl. Peel the grapefruit, remove the skins, and tear apart the flesh. Add it to the other ingredients in the bowl along with the juice, finely chopped coriander, fresh chili (if desired), and a good pinch of salt, and stir everything together. Now place everything in the refrigerator and let it sit, covered, for at least an hour. Don’t stir in the olive oil until 15 minutes before serving, otherwise the flavors won’t be able to penetrate the fish; the oil would close all the pores. Tips: Ceviche is a great appetizer before a light summer dinner, as a lunch, or as a low-carb dinner. You can stretch it out by serving it with salad or avocado; some people even like it with rice.