Passion Fruit, Grapefruit and Pomegranate Ceviche

by Mark Diacono, featured in Sour

Published by Quadrille

Introduction

I once accidentally walked 30 miles of the South Downs Way in a day, carrying two rucksacks (thanks to my companion’s just-tweaked back), a misread bus timetable and the need to reach civilization before dark. A friend lived a few hundred yards from the end of the path in Winchester, and as dusk descended, he opened the door to us and wordlessly showed me to his fridge where four stone-cold beers impersonated Battersea Power Station. I drank two without pause as they wept condensation on my grateful hands. They remain my benchmark of ultimate refreshment; this ceviche is the only thing that runs it close.

To my mind, ceviche needs at least two citrus at play. I’ve used lemon here as lime would drive a bus through the grapefruit; orange would work differently, but equally well. I prefer the passion fruit seeds left in here – crunch is deeply important to me, but by all means remove them if you wish/are mad. Diced mango works beautifully in place of the pomegranate seeds too.

For US cup measures, use the toggle at the top of the ingredients list.

As featured in

Sour

Image of Mark Diacono's Passion Fruit, Grapefruit and Pomegranate Ceviche — Photo by Mark Diacono

Ingredients

Serves: 4

Metric Cups

500 grams fresh white fish (cut into 2cm / ¾inch squares)
juice of ½ lemon
juice of ½ grapefruit
juice and pulp of 2 passionfruit (with seeds)
1½ grapefruits (peeled and white pith removed)
½ small red onion (finely chopped)
1 Thai or other small, medium-hot chilli (thinly sliced)
1 good handful of chopped fresh coriander
1 good handful of pomegranate seeds
sea salt

1 lb 2 ounces fresh white fish (cut into 2cm / ¾inch squares)
juice of ½ lemon
juice of ½ grapefruit
juice and pulp of 2 passionfruit (with seeds)
1½ grapefruits (peeled and white pith removed)
½ small red onion (finely chopped)
1 Thai or other small, medium-hot chile (thinly sliced)
1 good handful of chopped cilantro
1 good handful of pomegranate seeds
sea salt

Method

Passion Fruit, Grapefruit and Pomegranate Ceviche is a guest recipe by Mark Diacono so we are not able to answer questions regarding this recipe

Place the fish in a bowl and pour the lemon and grapefruit juices over the top.
Add the passion fruit juice (and seeds) and allow to rest for 15 minutes.
Using a sharp knife, free each grapefruit segment from its membranes and slice each into three. Stir the grapefruit pieces, chopped onion and sliced chilli into the fish, add a pinch of salt and the coriander and pomegranate seeds. Serve immediately.

Place the fish in a bowl and pour the lemon and grapefruit juices over the top.
Add the passion fruit juice (and seeds) and allow to rest for 15 minutes.
Using a sharp knife, free each grapefruit segment from its membranes and slice each into three. Stir the grapefruit pieces, chopped onion and sliced chile into the fish, add a pinch of salt and the coriander and pomegranate seeds. Serve immediately.