Savory Fruit Ceviche
Earlier this year Rene Redzepi of Noma posted an Instagram shot of a strawberry ceviche which connected deeply with me. Taking the idea and incorporating some of the slightly underripe bounty of summer into a savory ceviche with a little citrus juice, cilantro olive oil, lime zest, salt, pepper, and jalapeño was like YEAH!
- 1 each white nectarine
- 1 each tomato
- 1 each plum
- 1/2 each grapefruit
- 1/4 each cantaloupe (and/or other melon)
- 2 tbsp chopped cilantro
- 1 each lime zest (zest the lime before you get the juice)
- 3 tbsp fresh lime juice
- 3 tbsp fresh lemon juice
- 3 tbsp fresh grapefruit juice
- 1 pinch salt
- 1 pinch pepper
- 1 each jalapeno (optional, or other fresh pepper)
- 2 tbsp cilantro oil (from my melon scallop ceviche)
- Cut all your fruit into thin slices, about 2 millimeters thick?. Cut the rinds, pith, etc. off of the slices. Then cut everything into about 1/4 inch squares and put into a bowl.
- Chop your cilantro into little slivers and add to the bowl with fruit.
- Zest your lime and put half over the fruit and reserve half.
- Juice your lime, lemon, and grapefruit and pour over fruit and herbs.
- Sprinkle with salt and pepper to taste and let sit for about 10 - 20 minutes (or longer if desired).
- Slice jalapeno or other pepper into thin slices.
- Dish little individual servings of the ceviche, as an Amuse-bouche, appetizer, or almost as a cold soup. Sprinkle with a little zest, a slice of jalapeño, and a few drops of the cilantro oil!
I'm not sure what connected so directly with me about the idea of fruit ceviche but it was like something clicked into place and I have been loving this all summer. Finally took the time to write down a recipe. Although, I must admit, the recipe has changed basically every time I've made it because we've had different fruits etc. The core idea is the same and I really like the cilantro oil, zest, and jalapeño it's SO good.